Chickpea Dip with Toasted Cumin and Pomegranate
This recipe is easy to make, festive-looking and it was devoured quickly by guests at my husband's big birthday bash.
Foto: RecipeGirlBahan-bahan
- 1 teaspoon cumin seeds
- 2 medium garlic cloves
- sea salt
- 2 medium lemons
- Two 15-ounce cans chickpeas, (rinsed and drained)
- ¼ cup fruity extra virgin olive oil, (plus more for drizzling)
- ¼ cup water
- ½ cup pomegranate seeds
- pita chips or baguette slices, (for serving)
Langkah-langkah
In a small, dry frying pan over medium heat, toast the cumin seeds, shaking the pan often, until fragrant, about 3 minutes. Pour onto a plate to cool.
In a mortar, combine garlic and a pinch of salt and crush to a paste with a pestle. Add the toasted cumin seeds and grind them together with the garlic.
Grate enough zest from 1 lemon to measure ½ teaspoon and then halve and juice both lemons.
In a food processor or blender, combine the chickpeas, garlic-cumin mixture, lemon zest, 4 tablespoons lemon juice, ¼ cup olive oil and ¼ cup water. Process the mixture until very creamy, adding more water if needed to achieve the desired consistency. Season to taste with salt and lemon juice..
Scrape the dip onto a large plate. Drizzle with olive oil and sprinkle with the pomegranate seeds. Serve with pita chips or baguette slices
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