I have this creamy Middle Eastern dip on hand at all times. It’s great as a dip for raw vegetables, perfect for pairing with Falafel, and wonderful smeared on homemade sourdough bread as a snack. I always make this with home-cooked chickpeas, never those from a can or jar, which can often taste bland or overly salted.
MAKES 2 CUPS (500 ML)
EQUIPMENT: A food processor or blender.
2 plump, fresh garlic cloves, peeled, halved, green germ removed if present
3 cups (500 g) home-cooked chickpeas (recipe follows), drained (reserve liquid)
1/4 cup (60 ml) freshly squeezed lemon juice, or to taste
3 tablespoons tahini (sesame paste)
1/2 teaspoon fine sea salt
2 tablespoons sesame oil or extra-virgin olive oil
1/4 cup (60 ml) fresh cilantro leaves
1/8 teaspoon Spanish sweet or smoked paprika
In the food processor or blender, mince the garlic. Set aside 1/2 cup (85 g) of the chickpeas for garnish. Add the remaining 2-1/2 cups (415 g) chickpeas, the lemon juice, tahini, salt, and 1 tablespoon of the oil. Blend until smooth, adding reserved chickpea cooking liquid if necessary to make a smooth puree. Taste for seasoning. Spoon the dip into a large, shallow bowl and garnish with the reserved chickpeas, the remaining 1 tablespoon oil, the cilantro, and the paprika. Serve. The dip can be stored, covered, in the refrigerator for up to 3 days.
VARIATION
Blend in a handful of whatever fresh green herbs or leafy greens you have on hand: cilantro, basil, arugula, or baby spinach.