Soak Black Chana overnight. Next day drain and keep covered with damp cloth. Then leave to sprout for the next 3 days, rinsing a couple of times everyday. By the fourth day your black chana should have sprouted. Now pressure cook 1 cup sprouted black chana till fork tender. Process the boiled black Chana along with a couple of cloves of garlic and some black olives (optional) in the blender till smooth. Add 3 tbsp tahini and a squeeze of lime…serve with crunchy pita chips!