Kabuli Channa / Chickpeas - 1 cup
Garlic cloves - 4 nos
Olive oil - 3 tbsp
Thick curd - 3 tbsp
Lemon juice - 1 tbsp
Sesame seeds - 1 tsp
Salt and Red Chilli powder to taste
Soak kabuli channa in water overnight. Next day drain soaked channa and pressure cook until soft and tender. Allow to cool until channa reaches room temperature.
Place curd in a fine strainer, reserve thick curd and discard any water is found.
In a mixer blender add cooked channa, garlic cloves, olive oil, strained thick curd, lemon juice, sesame seeds, required salt and red chilli powder.
Run the mixer until channa is ground to creamy and smooth paste.
Remove hummus to a bowl, make small well in the center and pour 1 tsp olive oil in it or sprinkle little chilli powder on top.
Serve with warm pita chips or with crackers or with thickly cut vegetables.