Chickpea and Black Olive Paté

This two-ingredient dish is a great variation of the traditional hummus. It’s delicious for breakfast, or as a snack, or for lunch or dinner.

Ingredients

• 1 cup dry chickpeas
• 1 cup black olives (without seeds)

For the garnishing

• Mint or coriander leaves

Method

1. Wash and soak the chickpeas overnight.
2. Rinse and cook them in a pressure cooker for at least 4-5 whistles.
3. Drain the water and blend them in a food processor to get a chunky paste.
4. Add olives and pulse once or twice. There’s no need to add salt as the olives are salty enough already.
5. Garnish with mint or coriander leaves.
6. Enjoy on bread as a chunky spread, as a filling in pita bread, or with khakra or crackers.