Filipino Chickpea Dip 3

Ingredients

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

Method

1. Start by draining and rinsing the 400 g chickpeas thoroughly under cold water. This will remove any excess salt and starch from the canning liquid, ensuring a smoother dip. Transfer the chickpeas to a large mixing bowl if you plan to use a hand blender, or directly into a food processor.
2. Add 2 tbsp tahini to the chickpeas. Tahini adds a creamy texture and a nutty flavor that complements the chickpeas. Squeeze the juice of one lemon into the mixture, making sure to catch any seeds. The lemon juice will add brightness and balance the richness of the tahini.
3. Peel and roughly chop 2 cloves of garlic. Add them to the chickpea mixture along with 1 tsp cumin. The garlic will provide a pungent kick, while the cumin adds warmth and earthiness typical of Filipino flavors.
4. Blend the mixture until smooth and creamy. If you're using a hand blender, work in circular motions to ensure even blending. If the mixture is too thick, you can add a tablespoon of water at a time until you reach the desired consistency. The dip should be smooth with no visible chunks of chickpeas.
5. Once the base is smooth, slowly drizzle in olive oil while blending, about 2 to 3 tablespoons, until the mixture is silky and emulsified. The oil will add richness and help bind the ingredients together.
6. 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 as needed, keeping in mind that the flavors will meld and deepen as the dip rests.
7. Allow the dip to rest for about 10 minutes at room temperature. This resting period lets the flavors meld together, enhancing the overall taste. Serve the dip cool, garnished with a drizzle of olive oil and a sprinkle of cumin if desired, ready for sharing at the table.