Nohut Ezmes (Turkish Chickpea Dip) Recipe #370862
From turkishcookbook.com. Serve with pita. This makes a delicious sandwich spread with red onion slices, and baby spinach leaves, few slices of cucumbers, (maybe some Turkish feta, too!) I was out of currants the first time I tested the recipe and substituted barberries (zereshk). Best prepared several hours in advance. This'll be an acquired taste for some.
by Cookgirl
10 min | 10 min prep
SERVES 4 -6
- 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
- Note: I never peel the garbanzo beans (even though I know I should). Directions are given below for peeling the beans.
- 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.
- Stir in the pine nuts and currants.
- 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.
- Serve at room temperature.
- 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.
- Servings are estimated.
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5 stars