Korean Chickpea Dip

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. This removes excess sodium and any canning liquid, which can affect the flavor and texture of the dip. Transfer the chickpeas to a food processor or a large mortar and pestle.
2. Add 2 tbsp of tahini to the chickpeas. Begin blending or pounding the mixture until it reaches a smooth, creamy consistency. The mixture should be thick but not chunky; if it's too dry, add a splash of water to help it blend.
3. Squeeze the juice of one lemon into the mixture, ensuring no seeds fall in. The acidity from the lemon juice will balance the richness of the tahini and chickpeas, enhancing the overall flavor. Blend or mix until the lemon juice is fully incorporated.
4. Peel and finely mince 2 cloves of garlic. Add the garlic to the chickpea mixture along with 1 tsp of cumin. These ingredients will infuse the dip with a warm, aromatic depth typical of Korean flavors. Blend again until the garlic and cumin are evenly distributed.
5. Slowly drizzle in a generous amount of olive oil while continuing to blend or mix. The oil will help achieve a silky texture and add a rich mouthfeel. The dip should be smooth and slightly glossy when the oil is fully incorporated.
6. Season the dip with fine sea salt to taste. Start with a small pinch, blend, and taste the dip on a piece of bread. Adjust the salt gradually, as needed, until the flavors are balanced and to your liking.
7. Allow the dip to rest briefly at room temperature. This resting period lets the flavors meld together, enhancing the overall taste. Serve the Korean Chickpea Dip cool, accompanied by bread or vegetables for dipping.