Serves 4
Preparation time: Over night soaking & boiling.
30 to 40 minutes.
If you are using canned chickpeas - 10 minutes.
Ingredients:
1 cup chickpeas
1 tbsp chopped garlic
3 tbsp tahina (sesame paste)
2 tbsp lemon juice
1 tbsp red chili flakes
2 tbsp chopped parsley (or chopped coriander leaves)
3 tbsp extra virgin olive oil
Salt
Preparation:
- Soak chickpeas overnight and boil with salt. (do not overcook)
- If you do not have tahina, then make a paste of white sesame seeds with little water. We need 3 tbsp in total.
- Chop the herbs.
Method:
- Add boiled chickpeas and all other ingredients to a mixer jar.
- Make a fine paste adding very little water as needed.
- Before removing from the jar, taste and adjust the salt and lemon juice.
- Remove in a serving bowl and drizzle more olive oil, herbs and chili flakes as garnish. Refrigerate till it is chilled.
- Serve cold with pita bread, cucumber & carrot sticks or as a dip with Kababs.
Also see my other Arabic dip recipes:
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