Peruvian Chickpea Dip 2 is cooked the way Peruvian home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.
Peruvian Chickpea Dip 2
Ingredients
- 400 gchickpeas
- 2 tbsptahini
- lemonjuiced
- 2 clovesgarlic
- 1 tspcumin
- to tastefine sea salt
Method
- Begin by placing 400 g of chickpeas in a food processor or a large mortar and pestle. If using a food processor, pulse the chickpeas until they are broken down into a coarse paste. If using a mortar and pestle, pound the chickpeas until they reach a similar consistency. The texture should be slightly chunky, not completely smooth, to give the dip a rustic feel.
- Add 2 tbsp of tahini to the chickpeas. Squeeze in the juice of one lemon, ensuring no seeds fall in. Blend or pound the mixture gently to incorporate the tahini and lemon juice. This step helps to emulsify the base, creating a creamy consistency while maintaining some texture.
- Peel and finely mince 2 cloves of garlic, then add them to the mixture along with 1 tsp of cumin. Blend or mix thoroughly until the spices are evenly distributed. Taste the dip by spreading a small amount on a piece of bread, adjusting the seasoning with fine sea salt to your preference. The garlic should add a subtle heat and aroma without overpowering the chickpeas.
- Allow the dip to rest for about 10 minutes to let the flavors meld together. This brief resting period enhances the depth of flavor, as the garlic and cumin infuse into the chickpea mixture. Serve the dip cool, either as a spread or with fresh vegetables, inviting everyone to share in this traditional Peruvian dish.
From the cookbook
Authentic Peruvian Cuisine
This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.
