Eastern European Chickpea Dip

Ingredients

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

Method

1. Start by placing 400 g of chickpeas into a food processor or a large mortar and pestle. If using a food processor, pulse the chickpeas a few times to break them down. If using a mortar and pestle, pound the chickpeas until they are mostly broken up, aiming for a coarse texture that still has some small chunks for a rustic feel.
2. Add 2 tbsp of tahini to the chickpeas. Blend or pound the mixture until the tahini is fully incorporated, resulting in a smoother consistency. The mixture should be thick but spreadable, with a creamy appearance.
3. Slowly add the juice of one lemon to the mixture. If using a food processor, drizzle it in while the machine is running on low. If using a mortar and pestle, mix it in gradually, ensuring it is evenly distributed. The acid from the lemon will brighten the flavors and help achieve a balanced taste.
4. Peel and finely mince 2 cloves of garlic. Add them to the chickpea mixture along with 1 tsp of cumin. Blend or mix until the garlic and cumin are fully incorporated. The aroma should be fragrant with a hint of earthiness from the cumin.
5. Season the dip with fine sea salt to taste. Start with a small pinch, blend, and taste by spreading a bit on a piece of bread. Adjust the salt gradually, tasting each time, until the flavors are enhanced without being overly salty.
6. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together. Serve the dip cool, setting it on the table for sharing, as is traditional in Eastern European homes.