This dip is awesome… it’s humus/hummus with a twist. Definitely a favourite of the night and even complimented by those who normally shy away from chickpeas.
1 can or 2 cups of cooked chickpeas
1/4 cup of extra virgin olive oil
2 1/2 tablespoons of lemon juice
1 teaspoon of cinnamon
1 teaspoon of cumin
1/2 teaspoon of salt
3 tablespoons of pine nuts, lightly toasted in a fry pan until brown
2 tablespoons of sultanas or currants, pre-softened by soaking in a bowl of hot water for 20 minutes
1. Mix the chickpeas, olive oil, lemon juice, cinnamon, cumin and salt using a food processor until it is smooth. We didn’t have a food processor so we mashed the ingredients with a fork.
2. Add the pine nuts and currants, combine ingredients.
3. Serve with freshly cut carrots, celery and cucumber or rice crackers.
Another Binnur’s Turkish Cookbook recipe http://www.turkishcookbook.com/2008/12/turkish-chickpea-dip.php