Turkish Chickpeas Dip
(Nohut Ezmesi - Ottoman Kitchen)
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, soaked into the hot water for 20 minutes, drained
Mix the chickpeas, olive oil, lemon juice, cinnamon and salt using a food processor until it is uniform. 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 Chickpeas Dip as an appetizer with small, toasted pide slices.
*To peel the chickpeas; Soak them in hot water for 5-10 minutes. Then, gently rub them with the palm of your hands while they are still in the water.