Appetizers
Unlike hummus, this dip is based on chickpeas mashed with just olive oil, lemon and garlic, giving it a lighter, earthier flavor. It is a light option for a late-night snack.
Cover the dried chickpeas generously with water and soak overnight. Drain the next day.
Put the soaked chickpeas in a pan with enough fresh water to cover them and bring to a boil. Boil for about 25 minutes, until soft enough to crush between your fingers.
Drain the hot chickpeas, then mash or blend with the olive oil, lemon juice, crushed garlic, cumin and salt until smooth.
Spread the dip on a flat plate, scatter with finely chopped parsley and Turkish red pepper flakes, then drizzle with a little more olive oil and serve.
Do not salt the water early when boiling the chickpeas: adding salt early makes them firm and slows softening. Add the salt when mashing them.
İki diş sarımsak bende fazla geldi, ertesi gün ağzımda hâlâ tadı vardı; bir dahaki sefere tek diş kullanacağım. Yine de kıvamı ve limon dengesini beğendim, dört yıldız hak ediyor.
Nohutu geceden ıslatıp sabah haşladım, akşam misafirlere bu ezmeyi yaptım ve blenderle çektiğimde ipek gibi pürüzsüz oldu. Kimyonun dozunu tarifteki bir tatlı kaşığından biraz artırdım, ailemin damak tadına daha çok oturdu.
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