The original versions strikes and I give myself blissfully to the velvety smooth sensations of this popular Middle Eastern dip. Its easy to make, uses minimal ingredients
Talking about which, this dish is loaded with protein (chickpeas and sesame), antioxidants (garlic and lemon), good fats (olive oil) and many others like calcium, folate, Omega 3 fatty acids, vitamins, iron, manganese and few more to make a nutritionist extremely happy.
1 cup dried chickpeas / 1 tin Chickpeas rinsed & drained
4 large Garlic cloves, unpeeled, or to taste
1 tbsp lemon juice
1/3 cup Extra Virgin Olive Oil, divided
1/4 tsp ground Cumin, plus more for garnish
1/4 cup Tahini / Sesame seed
1 bay leave
1/4 cup fresh Lemon juice, divided or to taste
2 tbsp natural yoghurt
Salt to taste
1 tbsp. Paprika, for garnish
1/4 cup chopped parsley for garnish
For dry chickpeas :
In a bowl, the previous night, cover the dried chickpeas with about 2 cups water. I also add 2 tbsp of lemon juice or whey to the soaking water to make them more digestible.
Drain the chickpeas the next day (I prefer at least 24 hour soak).
Cover with enough water and add bay, leave to cover it (about 2 cups water) and pressure cook for 3 whistles (about 10-12 minutes in high heat).
Discard the bay leaf. Remove the garlic cloves, peel and set aside. Drain the chickpeas reserving the cooking liquid. Set aside few chickpeas for garnish and rinse the remaining chickpeas in cold water.
Put all the ingredients into a food processor apart from the oil and blitz
Add the oil gradually and grind into a paste
Empty into a shallow bowl and pour over a little virgin olive oil, serve with some wholegrain pitta bread.