Vietnamese Chickpea Dip

Ingredients

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

Method

1. Start by rinsing 400 g of chickpeas under cold water to remove any excess starch and impurities. Drain them well. Transfer the chickpeas to a food processor or a large mortar and pestle, depending on your preference for texture. Blend or pound the chickpeas until they form a coarse paste, ensuring there are no whole chickpeas left.
2. Add 2 tbsp of tahini to the chickpea paste. Continue blending or pounding until the mixture becomes smoother and creamier. The tahini will help bind the chickpeas and add a rich, nutty flavor.
3. Slowly incorporate the juice of one lemon into the mixture. If using a food processor, drizzle it in while the machine is running. If using a mortar and pestle, add a little at a time and mix thoroughly. This will balance the richness of the tahini with a bright acidity.
4. Peel and finely mince 2 cloves of garlic. Add the garlic to the chickpea mixture along with 1 tsp of cumin. Blend or pound until the garlic is well integrated, releasing its aroma and infusing the dip with a warm, earthy spice.
5. Season the dip with fine sea salt to taste. Start with a small amount and gradually add more, blending or pounding after each addition. Taste the dip on a piece of bread to check the seasoning, ensuring it complements the other flavors without overpowering them.
6. Allow the dip to rest for about 10 minutes to let the flavors meld together. This resting period will enhance the overall taste and texture. Serve the Vietnamese Chickpea Dip cool, setting it out for sharing at the table.