John Myers
Contents
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Ingredients
- 600 ml Water
- 100 ml Freshly squeezed lemon juice
- 1 cup Dried chickpeas
- 0,33 cup Tahini "sesame paste" "available in Arabic and Iranian shops"
- 2 Garlic cloves pressed
- 1 pinch Salt
- 1 tbsp Extra virgin olive oil
- 1 tsp Hot paprika powder
- 1 can Chopped olives
Instructions
- Wash the chickpeas well and soak them in cold water overnight.
- The next day, bring the chickpeas to the boil, skimming off the foam that forms. Simmer gently for 1 1/2 hours. Then drain, keeping some of the cooking liquid. Set aside a tablespoon of the chickpeas for the garnish.
- Put the cooked chickpeas, olives, tahini, lemon juice, garlic and about 2 tablespoons of the cooking liquid in a blender, mix to a thick, soft puree. Season to taste with lemon juice, salt, pepper and tahini.
- Serve in a shallow bowl, smoothing out the paste with a spoon, forming a small crater in the center and pouring a little olive oil into it.
- Garnish with paprika and the remaining chickpeas. The dip can also be garnished with black olives and parsley.
Nutrition
Serving: 100gCalories: 78kcalCarbohydrates: 7.2gProtein: 2.9gFat: 4g
