The original versions strikes and I gave a bit twist and outcome was, blissfully to the velvety smooth sensations of this popular Middle Eastern dip. Its easy to make, uses minimal ingredients.
Talking about which, this dish is loaded with protein (chickpeas and sesame), antioxidants (garlic and lemon), good fats (olive oil) and many others like calcium, folate, Omega 3 fatty acids, vitamins, iron, manganese and few more to make a nutritionist extremely happy.
1 cup dried chickpeas / 1 tin Chickpeas rinsed & drained
4 large Garlic cloves, unpeeled, or to taste
1 tbsp lemon juice
1/3 cup Extra Virgin Olive Oil, divided
1/4 tsp ground Cumin, plus more for garnish
1/4 cup Tahini / Sesame seed
1 bay leave
1/4 cup fresh Lemon juice, divided or to taste
2 tbsp natural yoghurt
Salt to taste
1 tbsp. Paprika, for garnish
1/4 cup chopped parsley for garnish
For dry chickpeas :
In a bowl, soak the dried chickpeas with about 2 cups water. I also add 2 tbsp of lemon juice.
Drain the chickpeas the next day (I prefer at least 6 to 7 hour soak).
Take a Pressure Cooker add soak chickpeas, garlic cloves, cover with enough water and add bay, (about 2 cups water) and cook for 3 whistles (about 10-12 minutes in high heat).
Drain the water, discard the bay leaf. Remove the garlic cloves, peel and set aside, reserving the cooking liquid. Set aside a few chickpeas for garnish.
Take a food processor add chickpeas, garlic, tahini sauce, curd, lime juice and blend for few second, add olive oil gradually and grind into smooth paste.
Empty into a shallow bowl and pour over a little virgin olive oil, serve with some wholegrain pitta bread.