• 1 cup chickpeas (soaked overnight)
• 1/3 cup tahini sauce
• Juice of 1 big lemon
• 1 – 2 cloves of garlic (minced)
• Salt to taste
• 3 tbsp Olive Oil

1. In a pressure cooker, boil the chickpeas until they are soft (approx. 10 – 15 whistles). It will take some time. You could use canned garbanzo beans, but I prefer using fresh.
2. Switch off the stove once the chickpeas are soft.
3. When all the pressure is released, open the cooker and transfer the chickpeas in a bowl and let them cool down for sometime. Do not throw away all the water which you used to boil the chickpeas.
4. After the chickpeas have cooled down, transfer them to a blender or food processor. Add tahini sauce, lemon juice, garlic and salt. Blend until an almost smooth, thick  paste is made.
5. If you feel that the paste is too thick and its not blending properly, you could add a little bit of the water you had saved earlier, but do not add too much. Add 1 – 2 tsp at a time.
6. Transfer into a bowl and cover with some olive oil.
7. You could garnish it with parsley, red chilly powder or anything you prefer.
8. Cover it with a plastic wrap and place it in the refrigerator for 2 – 3 hours.
9. Serve it with fresh cucumber, baby carrots, falafel or pita bread.

I hope you enjoy this amazingly simple and delicious recipe.