250 g
chickpeas
2 L
water
2
cloves of garlic
60 ml
lemon juice
150 g
Tahini (sesame paste)
1 ts
cumin seeds
1 1/2 ts
salt
cold water (as required)
1
yellow bell pepper
1 pinch
chili powder / cayenne pepper powder
1/2 ts
salt
pepper
1 tbs
olive oil
1/2
avocado
75 g
greek yogurt
1/2
small red chili pepper
1 tbs
lime juice
1/2 bunch
coriander
100 g
cooked beetroot
1 tbs
Dukkah
1 tbs
olive oil