Nohut Ezmes (Turkish Chickpea Dip)
- 2 14 cups cooked garbanzo beans (or equivalent amount of canned beans, rinsed well and drained-save cooking liquid)
- 14 cup extra virgin olive oil
- 2 12 tablespoons fresh lemon juice
- 34 teaspoon ground cinnamon
- 12 teaspoon salt
- 3 tablespoons pine nuts, lightly roasted
- 2 tablespoons currants (soak into the hot water for 10 minutes then drain) or 2 tablespoons barberries (soak in hot water for 10 minutes then drain)
- lemon slice
- fresh parsley or fresh dill
- 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.
garbanzo beans, extra virgin olive oil, lemon juice, ground cinnamon, salt, pine nuts, currants, lemon slice, parsley
Taken from www.food.com/recipe/nohut-ezmes-turkish-chickpea-dip-370862 (may not work)