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Korean Chickpea Dip 3

Serves 4 to 6 Dip vegan, Appetizers

Korean Chickpea Dip 3

Korean Chickpea Dip 3 emerges from the Korean home kitchen, where traditional flavors meet the subtle embrace of chickpeas. This version captures the essence of Korean home tables, where cooks measure salt by intuition and use fat with a generous heart. It's a dish that finds its place in everyday meals, bringing a sense of comfort and familiarity to the table.

The dip offers a creamy texture, harmonized by the earthy notes of chickpeas and tahini, brightened with a squeeze of lemon. Garlic and cumin provide depth, while the salt, adjusted by instinct, ties everything together. It's a reflection of the Korean approach to cooking: intuitive, generous, and meant for sharing.

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. Blend or pound them until they form a coarse, grainy paste, ensuring there are no whole chickpeas left.
  2. Add 2 tbsp of tahini to the chickpea paste. Squeeze the juice from one lemon, ensuring no seeds fall into the mixture, and add it to the paste. Blend or mix slowly to incorporate the tahini and lemon juice, which will help achieve a creamy consistency.
  3. Peel and finely chop 2 cloves of garlic, then add them to the mixture along with 1 tsp of cumin. Blend or mix until the garlic is well distributed throughout the dip, and the cumin adds a warm, earthy aroma.
  4. Gradually add fine sea salt to taste, mixing it in small increments. Taste the dip on a piece of bread to adjust the seasoning, ensuring the flavors are balanced and the garlic is not overpowering.
  5. Let the dip rest for a few minutes to allow the flavors to meld together. Serve the dip cool, as part of a shared table, allowing the rich, nutty flavors to shine through.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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