Nohut Ezmes (Turkish Chickpea Dip) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From . Serve with pita. This makes a delicious sandwich spread with red onion slices, and baby spinach leaves, few slices of cucumbers, (maybe some Turkish feta, too!) I was out of currants the first time I tested the recipe and substituted barberries (zereshk). Best prepared several hours in advance. This'll be an acquired taste for some. Ingredients:
2 1/4 cups cooked garbanzo beans (or equivalent amount of canned beans, rinsed well and drained-save cooking liquid) |
1/4 cup extra virgin olive oil |
2 1/2 tablespoons fresh lemon juice |
3/4 teaspoon ground cinnamon |
1/2 teaspoon salt |
3 tablespoons pine nuts, lightly roasted |
2 tablespoons currants (soak into the hot water for 10 minutes then drain) or 2 tablespoons barberries (soak in hot water for 10 minutes then drain) |
lemon slice |
fresh parsley or fresh dill |
Directions:
1. Note: I never peel the garbanzo beans (even though I know I should). Directions are given below for peeling the beans.
2. Add the garbanzo beans, olive oil, lemon juice, cinnamon and salt to a food processor and process until mixture is smooth. If necessary, add some of the cooking liquid to help blend the mixture better.
3. Stir in the pine nuts and currants.
4. Arrange on a platter. For presentation, arrange a few lemon slices around the edge of the dip and lightly garnish with a small amount of finely minced parsley or dill.
5. Serve at room temperature.
6. How to peel the garbanzo beans: soak the beans in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.
7. Servings are estimated.
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