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A dip from the Middle East. Nourishing and easy to make.
- Soak the Kabuli chana for 6 hours making sure that the Kabuli chana are covered with water.
- Cook the Kabuli chana in a pressure cooker. Cool and drain.
- Put the oil, lemon juice, curds, Kabuli chana, garlic, salt and the strained water in blender and blend until smooth. If mixture is too thick, add 2 to 3 tablespoons of water.
- Place this mixture in a serving plate and sprinkle parsley and chilli powder and a spoonful of oil on top.
- Serve with thin pieces of pizza bread or thin pita bread.
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