Ingredients
- THIS IS AN EASY DIP FOR A LARGE GROUP. IT ALSO MAKES AN EXCELLENT SANDWICH SPREAD.
- SERVES 8 AS A DIP
- 250 GRAM CHICKPEAS SOAKED IN WATER OVERNIGHT
- 2 WHOLE RED BELL PEPPERS (OPTIONAL)
- 4 PEELED CLOVES OF GARLIC
- SMALL PIECE OF PEELED ONION
- 3/4 CUP TAHINI
- 1 TSP RED HOT SAUCE OF YOUR CHOICE
- 2 TSP LIME JUICE
- 1 TABLESPOON POMEGRANATE MOLASSES (OPTIONAL)
- 1 TBSPN FRESH POMEGRANATE SEEDS (OPTIONAL)
- SALT TO TASTE
- GARNISH (OPTIONAL)
- 1/2 TBSP POMEGRANATE MOLASSES
- 1/4 CUP SHELLED POMEGRANATES
- 1/2 TBSP EXTRA VIRGIN OLIVE OIL
- PINCH CAYENNE PEPPER
Instructions
- DRAIN AND WASH CHICKPEAS AND PRESSURE COOKER WITH 1 TEASPOON SALT, ONION AND GARLIC IN 1 LITER OF WATER UNTIL EXTREMELY SOFT ON A MEDIUM FLAME. IF YOU DONT HAVE A PRESSURE COOKER DOUBKLE THE AMOUNT OF WATER COVER AND COOK IN A CAST IRON POT UNTIL CHICK PEAS ARE VERY SOFT.
- ADD MORE WATER AND CONTINUE TO COOK IF CHICK PEAS ARE STILL FIRM. IT IS VERY IMPORTANT TO COOK THE CHICKPEAS UNTIL THEY START TO FALL APART. WHEN PRESSED BETWEEN YOUR FINGERS THEY SHOULD SHOW NO RESISTANCE.
- WHEN COOKED DRAIN CHICK PEAS AND RESERVE THE LIQUID.
- ROAST THE BELL PEPPERS OVER AN OPEN FLAME USING TONGS UNTIL COMPLETELY CHARRED AND SOFT.
- COOL THEM, PEEL OR SCRAPE OFF BLACKENED SKIN, REMOVE SEEDS AND STALK AND RESERVE.
- PUREE THEM WITH THE CHICK PEAS. IF YOU ARE NT USING RED BELL PEPPERS JUST PUREE THE CHICK PEAS , PIECES OF ONION AND GARLIC UNTIL SMOOTH.
- ADD TAHINI AND A LITTLE WATER RESERVED FROM THE COOKED CHICK PEAS AND PUREE AGAIN. ADD MORE COOKING WATER IF REQUIRED TO GET A CONSISTENCY YOU LIKE.
- ADD THE LIME JUICE AND MORE SALT TO TASTE.
- ADD THE MOLASSES IF YOU ARE USING IT.
- POUR INTO A SERVING BOWL. DRIZZLE WITH MOLASSES, OLIVES OIL AND GARNISH WITH POMEGRANATE SEEDS AND CAYENNE PEPPER IF DESIRED.
- SERVE WITH PITA CHIPS, KAND OR SURAN WAFERS EVEN WARM PITA BREAD.
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