Colombian Chickpea Dip 2

Ingredients

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

Method

1. Begin by placing 400 g of cooked chickpeas into a food processor or a large mortar and pestle. If using a food processor, pulse the chickpeas until they form a coarse paste. If using a mortar and pestle, pound the chickpeas until they reach a similar consistency. The texture should be slightly chunky, not completely smooth, to retain some body in the dip.
2. Add 2 tbsp of tahini to the chickpea base. Squeeze the juice of one lemon over the mixture, ensuring no seeds fall in. Blend or pound the mixture again, this time until the tahini and lemon juice are fully incorporated, creating a creamy consistency. The mixture should look smooth with a slight sheen from the tahini.
3. Peel and finely mince 2 cloves of garlic. Add them to the chickpea mixture along with 1 tsp of cumin. Blend or mix thoroughly until the garlic and cumin are evenly distributed throughout the dip. The aroma should be fragrant, with the garlic and cumin providing a warm, inviting scent.
4. Slowly drizzle in olive oil, about 2 tablespoons, while continuing to blend or stir the mixture. The oil will emulsify with the chickpea paste, giving it a rich, silky texture. Taste the dip and adjust the seasoning with fine sea salt, adding it gradually. The salt should enhance the flavors without overpowering them.
5. Once seasoned to your liking, transfer the dip to a serving bowl. Allow it to rest for a few minutes to let the flavors meld together. Serve the dip cool, accompanied by fresh bread or vegetables for dipping. The final texture should be creamy yet slightly coarse, with a balanced taste of nuttiness from the tahini and brightness from the lemon.