Preparation time: varies
Cooking time: 30 min
Dietary guidance: v v
2 cups garbanzo beans soaked in water overnight.
6 cups water for cooking
1 tsp salt (for cooking beans)
4-6 large cloves of garlic, peeled
1-2 thai chili peppers
1/4 cup extra virgin olive oil
pinch of black pepper
salt 1 tsp or to taste
3 tbsp toasted sesame seeds
3 tbsp lime juice
1-2 olives, sprig of cilantro/parsley, 1 tbsp olive oil and pinch red pepper for garnish.
Cook the soaked beans in a pressure cooker with the water and salt. I typically cook at high till the safety valve (hawkins futura) starts to release steam, followed by 15 min at medium heat. After that, remove from heat and allow to cool till no pressure remains in the cooker. Pour out the water. Grind to a smooth paste in a blender /food processor in small batches with few tsp of water if required. remove to a large non-reactive bowl.
In a coffee grinder, grind the toasted sesame seeds. Add to the garbanzo beans paste and mix well
Now mix the the olive oil, lime juice, garlic cloves, chilli peppers and salt and blend in a blender. Add this concoction to the paste above and mix well. Taste and adjust salt and lime juice if required.
Garnish with ingredients mentioned above. Serve with toasted pita bread or falafel.