Summary

Ingredients

• 100 g chickpeas, (200 from the can)
• 1 clove garlic
• 50 g sesame paste
• 0.5 ½ lemon (s), including the juice
• 3 tablespoon olive oil
• 1 pinch (s) cumin
• 1 tablespoon parsley, finely chopped
• salt
• Cayenne pepper

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Instructions

1. Soak the chickpeas in water overnight, pour them into a colander and wash.
2. (Rinse canned chickpeas in the sieve)
3. Bring to the boil in a saucepan with plenty of water, season with salt and simmer the chickpeas in it for at least 1 ½ hours until soft. Drain in a sieve and save the cooking liquid.
4. Puree the chickpeas in a blender. Peel and chop the garlic clove and stir into the chickpea puree with the sesame paste, lemon juice and olive oil. Bring to the appropriate consistency with about 125 ml of the cooking liquid. Season with salt, cayenne pepper and cumin and sprinkle with parsley.
5. Tip: Sesame paste or tahini, as the paste is called in the country of origin, is available in two versions: The light cream-colored paste is made from peeled sesame and is recommended for this dip. The darker paste is made from unpeeled sesame seeds and tastes a little bitter.
6. Chickpea Cream Dip:
7. Prepare the dip as described with just 1 tablespoon of olive oil and add 50 g of sour cream or crème fraîche. This dip tastes very refreshing.
8. Info: This recipe is a modification of the hummus, a classic dip from the Mediterranean region, originally from Lebanon. There the puree is spread on a flat plate for serving, drizzled with olive oil and garnished with parsley leaves and pomegranate seeds.