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MoroccanAuthentic Cuisine

Chickpea Dip

Serves 6 Dip vegetarian, Appetizers

Chickpea Dip

In Moroccan homes, this chickpea dip is a staple, seamlessly integrating into everyday meals. Unlike its Middle Eastern cousin hummus, this spread is less about smoothness and more about the comforting texture of mashed pulses. It often graces the table at lunch or dinner, offering a simple yet satisfying addition to the meal.

The dip brings together the earthy warmth of cumin and the bright zing of lemon, all carried by the rich silkiness of olive oil. The chickpeas, mashed to a rustic consistency, create a hearty base, while a dusting of paprika adds a final touch of warmth and color.

Ingredients

  • 400 g (14 oz)cooked chickpeas
  • 2garlic cloves
  • 1 tspcumin
  • 4 tbspolive oil
  • 1lemon
  • 1 tspsalt
  • to finishpaprika

Method

  1. In a medium saucepan, add 400 g (14 oz) of cooked chickpeas along with a splash of their cooking liquid. Place the pan over medium heat and gently warm the chickpeas until they are heated through, stirring occasionally. You should notice a slight steam rising from the chickpeas, indicating they are ready for mashing.
  2. Peel and finely chop 2 garlic cloves. Add them to the warm chickpeas along with 1 tsp of cumin. Using a potato masher or the back of a fork, begin mashing the chickpeas directly in the pan. Aim for a coarse texture, where most chickpeas are broken down but some chunks remain for a rustic feel.
  3. Juice 1 lemon and add the juice to the mashed chickpeas. Pour in 4 tbsp of olive oil and sprinkle 1 tsp of salt over the mixture. Continue mashing and stirring until the ingredients are well combined, and the mixture has a creamy consistency with a slightly chunky texture.
  4. If the mixture seems too thick, add a little more of the chickpea cooking liquid, a tablespoon at a time, until you reach your desired consistency. The dip should be smooth enough to spread but still hold its shape.
  5. Transfer the chickpea dip to a serving bowl. Drizzle a little more olive oil over the top for added richness. Finish by sprinkling a pinch of paprika over the surface for a touch of color and a hint of smoky flavor. Serve warm as a spread or dip.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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