Nohut Ezmes (Turkish Chickpea Dip)

Ingredients

• 2 1/4 cups cooked garbanzo beans (or equivalent amount of canned beans, rinsed well and drained-save cooking liquid)
• 1/4 cup extra virgin olive oil
• 2 1/2 tablespoons fresh lemon juice
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 tablespoons pine nuts, lightly roasted
• 2 tablespoons currants (soak into the hot water for 10 minutes then drain) or barberries (soak in hot water for 10 minutes then drain)

Garnish

• lemon slice
• fresh parsley or fresh dill

Directions

1. 1

   Note: I never peel the garbanzo beans (even though I know I should). Directions are given below for peeling the beans.

2. 2

   Add the garbanzo beans, olive oil, lemon juice, cinnamon and salt to a food processor and process until mixture is smooth. If necessary, add some of the cooking liquid to help blend the mixture better.

3. 3

   Stir in the pine nuts and currants.

4. 4

   Arrange on a platter. For presentation, arrange a few lemon slices around the edge of the dip and lightly garnish with a small amount of finely minced parsley or dill.

5. 5

   Serve at room temperature.

6. 6

   How to peel the garbanzo beans: soak the beans 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.

7. 7

   Servings are estimated.