Thecha Hummus

Prepare the Thecha: Heat oil in a pan over medium heat. Add the green chillies, garlic, roasted peanuts, and cumin seeds. Sauté until the garlic turns golden brown and the mixture is fragrant. Remove from heat and let it cool.

Blend the Thecha: Using a mortar or a blender, grind the roasted mixture with salt into a coarse paste. Set aside.

Blend the Hummus: In a food processor or blender, combine the boiled chickpeas, sesame seeds, olive oil, lemon juice, the extra garlic clove, and salt. Blend until smooth. Add reserved chickpea water for a creamy consistency.

Mix and Serve: Add 2 to 3 tablespoons of prepared thecha directly into the hummus and pulse a few more times until fully incorporated.

Garnish: Drizzle with extra virgin olive oil, a sprinkle of chilli flakes.

Serving: Serve chilled or at room temperature with pita bread, lavash, or traditional Maharashtrian thalipeeth crackers