Chickpea Dip

Ingredients

• 400 g dried chickpeas
• 3 tbsp olive oil
• 150 g tahini (store‑bought sesame paste)
• 3 Garlic cloves
• 1 lemon (juice)
• 0.25 tsp cumin
• salt to taste
• Tarragon for garnish
• pine nuts or chickpeas for garnish

Instructions

1. 1.

   Soak chickpeas overnight in double the amount of water. The next day drain and remove skins. Cook chickpeas in a pot, covered with water, for about 40 minutes over low heat until tender. Drain through a sieve.

2. 2.

   Add olive oil and tahini to a food processor with a blade attachment and blend. Add warm chickpeas and blend again. Peel and finely chop garlic cloves, squeeze lemon juice. Combine with the chickpeas, season with cumin and salt, cover and refrigerate for 30 minutes.

3. 3.

   Serve the chickpea dip in a bowl, sprinkled with tarragon and pine nuts.