Brasileiro Chickpea Dip

Ingredients

• 400 gchickpeas
• 2 tbsptahini
• lemonjuiced
• 2 clovesgarlic
• 1 tspcumin
• to tastefine sea salt

Method

1. Begin by draining and rinsing 400 g of chickpeas thoroughly under cold water to remove any excess salt or preservatives. Transfer the chickpeas to a food processor or a large mortar and pestle, depending on your available tools. Blend or pound the chickpeas until they form a coarse paste, ensuring there are no whole chickpeas left.
2. Add 2 tablespoons of tahini to the chickpea paste. Squeeze in the juice of one lemon, being careful to catch any seeds. Blend or mix these ingredients slowly, allowing the tahini and lemon juice to emulsify with the chickpeas. The mixture should become smoother and slightly creamy.
3. Peel and crush 2 cloves of garlic, then add them to the mixture along with 1 teaspoon of cumin. Blend again until the garlic is fully incorporated and the cumin is evenly distributed. The aroma of the garlic and cumin should be fragrant but not overpowering.
4. Gradually add fine sea salt to taste, mixing thoroughly after each addition. Taste the dip on a small piece of bread to check the seasoning. The flavor should be balanced, with the salt enhancing the natural nuttiness of the chickpeas and the tang of the lemon.
5. Allow the dip to rest for at least 10 minutes at room temperature. This brief resting period helps the flavors meld together, resulting in a more cohesive taste. Serve the dip cool, garnished with a drizzle of olive oil if desired, and enjoy it with fresh bread or vegetables.