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Thai Chickpea Dip

Serves 4 to 6 Dip vegan, Appetizers

Thai Chickpea Dip

Thai Chickpea Dip finds its place in the repertoire of home-cooked Thai meals, crafted with the intuitive touch of a family cook. This isn't a dish from a bustling market stall but one that resonates with the quiet hum of a home kitchen, where ingredients are seasoned by feel rather than measure. The dish is a reflection of Thai culinary pragmatism, prepared with an emphasis on sharing and generosity, often enjoyed as a starter or a side at family meals.

Expect a creamy texture from the chickpeas, enriched by the nutty undertone of tahini. The lemon juice adds a bright acidity, balanced by the warmth of cumin and the pungency of garlic. Salt is sprinkled to taste, bringing all elements into harmony. This dip invites you to scoop it with fresh vegetables or crispy rice crackers, delivering a flavorful yet comforting bite that celebrates simplicity and balance.

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 salt and starch from the canning liquid, which can affect the flavor and texture of your dip.
  2. In a mortar and pestle or a food processor, combine the chickpeas with 2 tbsp of tahini. If using a mortar and pestle, pound the mixture until smooth, ensuring no large chunks remain. If using a food processor, pulse until you achieve a creamy consistency with a few small bits for texture.
  3. Slowly add the juice of one lemon to the chickpea-tahini mixture. This adds brightness and balances the richness of the tahini. Blend or pound until the lemon juice is fully incorporated, and the mixture is smooth and cohesive.
  4. Peel and finely mince 2 cloves of garlic, then add them to the mixture along with 1 tsp of cumin. These ingredients provide depth and warmth to the dip. Blend or pound until the garlic is evenly distributed, and you can smell the fragrant aroma of cumin.
  5. Season the dip with fine sea salt to taste. Start with a small pinch, mix thoroughly, and taste using a piece of bread. Adjust the salt gradually until the flavors are balanced and to your liking.
  6. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together, enhancing the overall taste. Serve the dip cool, ideal for spreading on bread or as a part of a shared table.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

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

Available soon on Amazon…

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