Chickpea, yoghurt & tahini dip

Chickpea, yoghurt & tahini dip

Yogurtlu nohut ezme

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Lovely with meat and fish, this dip will develop in flavour if made a day or two ahead. When cooking chickpeas, adding 1/2 teaspoon bicarbonate of soda to the cooking liquid will help tenderise them. The actual cooking time will depend on the size and freshness of your chickpeas.

Ingredients

Quantity Ingredient
250g dried chickpeas
2 tablespoons tahini, (see note)
2 tablespoons Yogurt
1 lemon, juiced
3 garlic cloves, crushed
25g chopped mint
15g chopped flat-leaf italian parsley
pul biber, (see note) for sprinkling
2 tablespoons extra virgin olive oil

Method

  1. Soak the chickpeas overnight in plenty of cold water.
  2. Rinse the chickpeas and place in a saucepan. Cover with fresh water and bring to the boil. Reduce the heat and simmer for 1–1½ hours, or until soft. Drain and rinse again.
  3. Place the chickpeas in a food processor, along with the tahini, yoghurt, lemon juice and garlic. Season with sea salt and freshly ground black pepper and blend to a smooth paste. If the mixture is too thick, add a few drops of hot water.
  4. Spread the dip onto a flat plate. Sprinkle with the mint, parsley and pul biber. Serve drizzled with the olive oil.

Note

  • Popular throughout the Middle East, and widely available from health food stores, tahini is a paste made from toasted sesame seeds. Turkish tahini is often thinner than tahini from other countries. The oil from the sesame seeds tends to separate from the paste and settle on top, so simply stir the oil back into the tahini before using. For a heavenly breakfast, drizzle some tahini and honey over warm toasted Turkish bread.

Note

  • Pul biber is a red powder made from dried Aleppo peppers. It is mild to medium in heat and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocers, you can use chilli flakes instead.
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