Summary

Ingredients

• 1 can chickpeas (400 - 500 g)
• 2 tablespoon sesame paste (tahini)
• Lemon juice from 2 or 3 lemons
• 4 clove (s) garlic, pressed through
• 1 bunch parsley, not a must, only for decoration
• Oil, neutral, nothing bitter
• 2 tablespoon cumin powder, possibly more
• 1 chilli pepper (s), hot, dried, finely chopped
• 1 tablespoon curry powder
• Salt and pepper, whiter
• possibly paprika powder, hot pink
• Flat bread (s), Turkish or Arabic, crispy baked

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Instructions

1. First of all, you have to say that you can of course also use fresh chickpeas. This of course takes longer with soaking and cooking times. In my opinion, the difference in taste isn`t so big that it`s worth it. My father told me that in Damascus they also made canned chickpeas. You just have to make sure that the canned chickpeas are of good quality.
2. First strain the chickpeas and collect the liquid.
3. Put the chickpeas with the tahini, the garlic, a little lemon juice (not all at once, better seasoning), the chilli pepper, the curry, a little salt and 2 tablespoons of cumin in the blender. First add a glass of the collected chickpea liquid and 3 - 4 tablespoons of oil and mix.
4. If the consistency is too thick, add a little more of the chickpea liquid little by little until a creamy consistency is achieved. Season to taste with white pepper, salt, cumin and lemon juice.
5. Cover with cling film and let it rest for at least 2 hours, this is important!
6. Pour on a deep platter and decorate with parsley. If you want, you can mix some rose paprika with oil before serving and drizzle it over. It looks very nice, tastes very good, but of course makes the whole thing even richer in calories than it is anyway.
7. Enjoy with freshly baked flatbread!