Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, December 14, 2008

Turkish Chickpeas Dip

(Nohut Ezmesi - Ottoman Kitchen)

Turkish Chickpeas 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, 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.



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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