It’s about time, right? I mean, how could we have been operating this blog for 9 months and not gotten around to posting such a basic, Middle-Eastern favorite? Well, here it is in all its tasty, simple glory:
½ cup canned or cooked chickpeas
2 cloves garlic
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
¼ cup tahini (sesame seed paste)
1 tablespoon lemon or lime juice
1 tablespoon vinegar
2 tablespoons water
Prepare the spice mix.
1. Crush the garlic, cumin, salt and black pepper using a mortar and pestle.
2. Add the tahini and the spice mix in a small mixing bowl.
3. Add the lime / lemon juice and the vinegar and mix well. The mix should turn a pale color.
4. Add the water.
Mix the chickpeas and spice mix.
5. In a food processor, process the chickpeas with the spice mix until very smooth.
Store in an airtight container.
Serving Suggestions and Variations:
1. Serve with pita or baladi bread as an appetizer.
2. Serve with tamaya or foul.
3. Serve as a dip for vegetables.
4. Add a few whole chickpeas on top as a garnish.
Nutritional Information: (1 of 4 servings)
143 Calories; 10 g Fat; 0 mg Cholesterol; 12 g Carbohydrates; 3 g Fiber; 5 g Protein
How do you like to eat chickpeas? Are there other Middle Eastern appetizers / salads that you like?