Korean Chickpea Dip 2

Ingredients

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

Method

1. Drain and rinse 400 g of chickpeas thoroughly under cold water. This will remove any excess salt and starch from the canning liquid, which can affect the flavor and texture of your dip. Shake off any excess water.
2. Place the chickpeas in a food processor or a large mortar and pestle. Add 2 tbsp of tahini and the juice of one lemon. Blend or pound the mixture until it reaches a smooth, creamy consistency. If using a food processor, scrape down the sides as needed to ensure all ingredients are fully incorporated.
3. Slowly drizzle in 2 tbsp of olive oil while continuing to blend or pound the mixture. The oil will help emulsify the dip, giving it a rich and velvety texture. If the mixture seems too thick, add a little more oil or a splash of water until the desired consistency is reached.
4. Peel and finely mince 2 cloves of garlic. Add the garlic to the chickpea mixture along with 1 tsp of cumin. Blend or mix until the garlic and cumin are evenly distributed throughout the dip, enhancing its flavor profile.
5. Taste the dip and gradually add fine sea salt to your liking. The salt should enhance the flavors without overpowering them. Test the seasoning by spreading a small amount on a piece of bread to see how the flavors balance.
6. Transfer the dip to a serving bowl and let it rest for about 10 minutes. This brief resting period allows the flavors to meld together, resulting in a more harmonious taste. Serve the dip cool, accompanied by bread or vegetables for dipping.