Vietnamese Chickpea Dip 2

Ingredients

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

Method

1. Begin by placing 400 g of chickpeas into 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, ensuring there are no whole chickpeas left.
2. Add 2 tbsp of tahini to the chickpea base. Blend or pound the mixture until the tahini is fully incorporated, resulting in a smoother texture. This step ensures the tahini is evenly distributed, adding creaminess to the dip.
3. Slowly incorporate the juice of one lemon into the mixture. If using a food processor, drizzle the lemon juice in while the machine is running on low speed. If using a mortar and pestle, add the lemon juice gradually while continuing to mix, ensuring the acid is well blended without separating the mixture.
4. Peel and finely mince 2 cloves of garlic. Add the minced garlic and 1 tsp of cumin to the chickpea mixture. Blend or pound until the garlic and cumin are evenly distributed, releasing their aromatic flavors into the dip.
5. Season the mixture 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 until the flavors are balanced, enhancing the natural taste of the chickpeas and tahini.
6. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together, resulting in a more harmonious taste. Serve the dip cool, setting it out on the table for sharing as part of a Vietnamese home meal.