West African Chickpea Dip 2

Ingredients

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

Method

1. Begin by preparing the chickpeas. If using canned chickpeas, drain and rinse 400 g of them thoroughly under cold water to remove any excess salt and preservatives. If using dried chickpeas, ensure they have been soaked overnight and boiled until tender. The chickpeas should feel soft and easily mashable between your fingers.
2. In a large mortar and pestle, or a food processor if you prefer, add the chickpeas and 2 tbsp of tahini. Begin to pound or blend the mixture until it becomes a smooth paste. The texture should be creamy but still have a slight graininess, characteristic of a rustic dip.
3. Gradually incorporate the juice of one lemon into the chickpea-tahini mixture. If using a food processor, drizzle the lemon juice slowly while blending to ensure it emulsifies properly. This will add a bright, tangy flavor that balances the richness of the tahini.
4. Add 2 cloves of garlic, finely minced, and 1 tsp of cumin to the mixture. Blend or pound these ingredients until fully integrated. The garlic should be evenly distributed, and the cumin should lend a warm, earthy aroma to the dip.
5. Season the dip with fine sea salt to taste. Start with a small amount, mix it in, and taste by spreading a small amount on a piece of bread. Adjust the salt gradually until the flavors are well-rounded and to your liking.
6. Allow the dip to rest for about 10 minutes at room temperature. This resting period lets the flavors meld together, enhancing the overall taste. Serve the dip cool, as part of a shared meal, with bread or vegetables for dipping.