Recipe by Cellu
Ingredients:
4 cups cooked and cooled (see notes)
1/2 cup tahini or 3-4 tbsp lightly roasted sesame seeds
1 tsp cumin seeds
4-5 cashew nuts (roasted)
3 cloves garlic (peeled and roughly chopped)
1-2 lemons (peeled, sliced into pieces and de-seeded)
salt to taste
To garnish
2 tbsp chickpeas
1 tbsp fresh parsley (chopped)
2 tbsp chopped tomatoes
extra virgin olive oil
Steps:
- In a pan, dry roast the sesame seeds and cashew nuts. Keep aside to cool.
- In a grinder jar, add the roasted sesame seeds, cashew nuts, cumin seeds, garlic and lemon. Grind till it forms a paste.
- When almost done, add the chickpeas and salt to taste. Grind till it forms a smooth consistency. Add water as and when needed to help with grinding. You can also add a bit of olive oil at this point for a richer creamy taste.
- Pour it into a serving bowl, garnish with chickpeas, tomatoes, parsley and add a generous amount of olive oil in circles.
- Serve with freshly-made Irani pita bread with sesame seeds.
- ENJOY!
Notes:
- Save the water from cooking the chickpeas to use while grinding to a paste.
- Adjust the lemon depending on tang factor for taste