Ingredients

• “Krippu” crackers

• 1 can of canned chickpeas (400 g) or boiled (250 g)

• 3 tbsp. tahini paste (either prepared roasted sesame seeds and blended)
• 100 ml of extra virgin olive oil
• 2 tbsp. frying oil
• 2 tbsp. lemon juice
• 1 clove of garlic
• 1/2 -1 tbsp. ground cumin
• salt, pepper to taste
• pinch of paprika powder or chili, serving oil

Preparation

1. Chop the garlic, add the cumin and fry in a pan with oil for 1-2 minutes.

2. Put garlic, cumin, lemon juice, oil, tahini paste in a blender and froth for about 30 sec.

3. The peas are drained and rinsed.
4. Add half of the intended amount of chickpeas, 2-4 tablespoons of water, blend, add the remaining part of chickpeas and blend when there is a creamy mass.
5. Before serving, pour a little oil or paprika / chili powder.
6. You can store it in the fridge for a week.