Nohut Ezmes (Turkish Chickpea Dip)

Total Time
10mins
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. Note: I never peel the garbanzo beans (even though I know I should). Directions are given below for peeling the beans.
  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. Stir in the pine nuts and currants.
  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. Serve at room temperature.
  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. Servings are estimated.
Most Helpful

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!!

UmmBinat February 19, 2011