Hummus

This is a slightly Indian-ised version of the traditional hummus. The ideal healthy way is to eat it with celery sticks, cucumber and carrots. 
Ingredients:

• Boiled chickpeas
• 1-2 tbsp Tahini sauce 
• 2 cloves garlic (can also try roasted garlic)
• 1 green chilli
• 1/4tbsp roasted jeera powder
• lemon juice
• red chilli powder & salt
• fresh coriander

Process

• Soak the chole 12-24 hours and then cook them on slow gas for about 4-5 whistles. You want the chickpeas to be super soft and their outer skin should start to peel off. This will result in a super creamy hummus otherwise you will have a dry and gritty mixture. (PS:You can try putting garlic cloves while boiling the chickpeas too). Do not throw the water away and use the same water for making the hummus thin.
• Mix them all in the blender. Add some water to keep the consistency a bit thin. You can more chilli powder, salt and lime juice as per taste.
• Before serving season with 1tbsp extra virgin olive oil and red chilli powder

Making Tahini Paste at home: If you are keen you can make tahini paste at home as well

• White hulled or unhulled sesame seeds
• Olive Oil
• Salt (If you want, I personally don't add any)

Dry roast sesame seeds: Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely.

Blend the seeds first in the food processor and then add 2-3 tbsp olive oil. Can add more oil for thinner consistency.

Can keep it in an airtight container in the fridge for 4 weeks and maybe longer.

Notes:

• Store bought tahini is typically made from white hulled sesame seeds - this gives the tahini a lighter color and smoother texture. Tahini made from unhulled sesame seeds is not quite as smooth, but it has a richer (sometimes more bitter) flavor and potentially more nutrients. I personally use unhulled seeds.