Pressure cook 1 cup of soaked Kabuli chana/Chick peas with salt water and drain.
Peel and chop carrot and garlic in thin pieces.
Place the pieces in a non stick pan and start roasting them in low heat.
When they are roasted nicely (when they are charred lightly), remove from heat.
In a mixer jar add in boil kabuli chana, roasted carrot and garlic, sesame paste, cumin seeds, paprika, salt, 1 tablespoon olive oil and lemon juice.
With a cup of water or the leftover water with which you boil chana blend to make a smooth paste. If necessary add in more water during blending to make the paste smooth.
Transfer to a serving dish, garnish with 1 more tablespoon of extra virgin olive oil, 1 teaspoon of chilli flakes, olives, lemon piece,chopped coriander leaves and some boil chick peas. Serve with salad,naan, bread etc.
