Nohut Ezmes (turkish Chickpea Dip)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.