INGREDIENTS:

2 cups white chickpeas (soaked in water overnight)
3 tbsp. tahina paste
2 tbsp. lemon juice
1 tsp. garlic grated
salt to taste

DIRECTIONS:

Introduction to Kabuli Channa Dishes

Pressure cook peas till tender, drain saving liquid.

Cool and blend to a stiff paste, adding drained liquid as required.

Blend in tahina paste, lemon juice, salt, garlic, mix well.

Press into a mould, drizzle some olive oil.

Sprinkle with paprika and bake in preheated oven at 200C for 7-8 minutes.

Serve hot or cold with crisp triangles of bread, plain or flavoured butter, and chopped onions.

This is a variation of the traditional hummus.

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