Dried Chickpeas - 1 cup
Water - 2 cups
Cayenne Pepper - 1/4 tsp
Paprika - 1/4 tsp
Extra Virgin Olive Oil - 2 tbsp
Lemon Juice - of 1/2 lemon
Tahini / Sesame paste - 1 tbsp
Garlic - 1 clove, minced
Soak the chickpeas overnight in plenty of water. Drain and add 2 cups of water and cook in a pressure cooker for 15 minutes on low heat after full pressure is reached. Remove and keep aside along with all the cooking liquid to cool down.
Take the boiled chickpeas along with the cooking liquid and add the minced garlic, rock salt, lemon juice, tahini, cayenne pepper and olive oil.
Blend in a blender till smooth. Remove on the serving bowl, drizzle more olive oil on top, sprinkle some paprika and serve with whole grain pita chips or corn chips.