Binnur's Turkish Cookbook

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Sunday, December 14, 2008

Turkish Chickpea Dip

(Nohut Ezmesi)

Turkish Chickpea Dip
1 can of chickpeas (540 ml), rinsed, peeled*
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
3/4 tsp cinnamon
1/2 tsp salt
3 tbsp pine nuts, lightly roasted
2 tbsp currants, soak into the hot water for 20 minutes, drain

Mix the chickpeas, olive oil, lemon juice, cinnamon and salt using a food processor until it is smooth. Add the pine nuts and currants, toss them all together with the spoon. Arrange on a service plate and shape with a fork.

Serve Turkish Chickpea Dip as an appetizer with small, toasted pide slices.

* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.

*Ottoman Kitchen

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2 Comments:

At 7:19 PM, Anonymous Anonymous said...

great recipe if in a hurry for guests. i find if i saute onion garlic cummin paprika in olive oil. when cooled add to chickpeas with tahin and touch of yogurt, makes luxurious dip especially the next day when flavours have intensified.

 
At 10:59 PM, Anonymous Anonymous said...

This is out of this world !!!

- Porky - oink

 

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