Recipe by COOKGIRl
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.
Top Review by UmmBinat
This has a different flavour due to the cinnamon, I suggest if you don't like cinnamon don't try it. But it was enjoyed by DD (toddler) and I with sweet onion, baby spinach, English cucumber slices & rice crackers as a snack to fill us up in the evening. I used canned garbanzo beans that were soft, I didn't peel them, some of the liquid from the can, unrefined extra virgin olive oil, sea salt, currants that I didn't soak as I didn't see that part yet they were pretty soft anyway, parsley as the garnish along with the lemon slices, plus the rest (no dill). Made for NA*ME Tag! Come play!!
- 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 2 tablespoons barberries (soak in hot water for 10 minutes then drain)
- lemon slice
- fresh parsley or fresh dill
Directions See How It's Made
- 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.