This dish is delightful just about anyplace where a creamy nutty dip is called for.
Serves 6 to 8
½ cup/110g kabuli chickpeas, soaked in water for 6-7 hours or overnight, and cooked until soft
3 tablespoons olive oil
2 cloves garlic, peeled and crushed
Freshly squeezed juice of 1 lemon, or to taste
3 tablespoons tahina
Red chilli powder to taste
Salt to taste
2 tablespoons pine nuts, toasted
Drain the cooked chickpeas and reserve the liquid it was cooked in. Using an electric blender, make a smooth paste of the chickpeas, 2 tablespoons olive oil, garlic cloves, lemon juice, tahina, red chilli powder and salt. If necessary, use a portion of the reserved liquid to help with the blending process.
Transfer the paste to a serving bowl. Drizzle the remaining olive oil over the paste and garnish with pine nuts. Serve as a dip with carrot sticks, pitta bread strips or Indian rotis.