Eastern European Chickpea Dip 3

Ingredients

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

Method

1. Start by draining and rinsing 400 g of chickpeas thoroughly under cold water to remove any excess brine. Transfer the chickpeas to a food processor or a large mortar and pestle. Begin blending or pounding them until they form a coarse paste, ensuring there are no whole chickpeas left, but some texture remains.
2. Add 2 tablespoons of tahini to the chickpea paste. Squeeze in the juice of one lemon, making sure to catch any seeds. Blend or mix these ingredients slowly, allowing the tahini and lemon juice to emulsify with the chickpeas, which will create a creamy consistency.
3. Peel and finely chop 2 cloves of garlic. Add the garlic to the mixture along with 1 teaspoon of cumin. Blend or mix again until the garlic is well incorporated, and the cumin is evenly distributed, enhancing the aroma and flavor of the dip.
4. Season the dip with fine sea salt to taste. Start with a small pinch and blend, then taste the dip on a piece of bread. Adjust the salt gradually, mixing and tasting until the flavors are balanced and the dip has a pleasant savory note.
5. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together, enhancing the overall taste. Serve the dip cool, ideally with fresh bread or vegetables for dipping, and enjoy the communal spirit of Eastern European dining.