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Nohut Ezmes (Turkish Chickpea Dip)

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“From turkishcookbook.com. 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.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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