125 grams chickpeas/Kabuli channa, soaked
overnight in water
1 teaspoon salt
2-3 tablespoons olive oil
1 teaspoon garlic paste
2 limes, juiced
2 tablespoons Tahini (sesame seeds/til and olive oil blended 
into a smooth paste with a little water)
paprika

Preparation:

Boil chickpeas in a minimum of water with 1 teaspoon salt till soft. Do not discard water.
Sauté garlic paste in oil. Blend all the ingredients, adding water if necessary to obtain a smooth, creamy and thick consistency.
Drizzle with olive oil and sprinkle paprika, if desired.

This Middle Eastern dish is served with black olives and pita bread, but plain Indian khakra may be substituted.