This dip is easy and simple to make. I tasted it for the first time when we visited Istanbul in 2010 and I immediately fell in love with it. When I crave for it, I just buy a ready-made one from the supermarket but when I started recipe blogging in 2013, I started making our own.
The recipe maybe simple yet its taste says otherwise. Your tongue will be given a pleasure to experience a bit of smokiness from the garlic, paprika and cumin, nuttiness from the tahini and smooth texture from the peas. It’s great to serve with cut vegetables, salad, kebab, bbq, roasted meat and even rice! I also use it as mayonnaise in my sandwiches.
1 (400g) canned chickpeas, drained and liquid reserved
1/2 cup tahini (sesame paste), with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
1 tablespoon ground cumin, plus a sprinkling for garnish
1/2 teaspoon paprika, plus a sprinkling for garnish
Juice of 1 lemon
Salt and freshly ground black pepper to taste
1. Put everything in a food processor. Process until you get your desired puree texture.
2. Taste and adjust the seasoning. Serve, drizzled with the olive oil and sprinkled with a bit of cumin and paprika.