Nohut Ezmes Turkish Chickpea Dip Recipes

Steps:

• 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.

Steps:

• In a medium bowl, mash the chickpeas. You don't want purée. You still want chunks, don't you?.
• Add the rest of ingredients.
• Mix well.
• Put in the refrigerator and let sit for a couple of hours, to let the flavors combine.
• Use as you would use hummus, or use it as a sandwich spread.

Steps:

• In food processor process garlic until minced.
• Add cilantro and process until finely chopped, 10 - 20 seconds.
• Add chick-peas, lemon juice, olive oil, salt and hot sauce.
• Process until very smooth.
• Place dip in serving bowl and refrigerate until chilled and ready to serve.
• Serve with veggie slices, pita wedges, fat free pretzels or other chips.

Steps:

• Soak chickpeas in water with baking soda overnight.
• Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
• Drain and cool.
• If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
• Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
• Stir sesame oil thoroughly to combine before measuring.
• Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
• Add lemon juice, and stir into a smooth sauce.
• Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
• Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
• Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
• Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
• Garnish with chopped parsley and pomegranate seeds if desired.
• Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.