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Nohut Ezmes Turkish Chickpea Dip

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Ingredients

Adjust Servings:
2 1/4 cups cooked garbanzo beans (or equivalent amount of canned beans, rinsed well and drained-save cooking liquid)
1/4 cup extra virgin olive oil
2 1/2 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons pine nuts, lightly roasted
2 tablespoons currants (soak into the hot water for 10 minutes then drain) or 2 tablespoons barberries (soak in hot water for 10 minutes then drain)
lemon slice
fresh parsley or fresh dill

Nutritional information

338.6
Calories
174 g
Calories From Fat
19.4 g
Total Fat
2.3 g
Saturated Fat
0 mg
Cholesterol
695.2 mg
Sodium
35.7 g
Carbs
6.8 g
Dietary Fiber
3.5 g
Sugars
7.8 g
Protein
118g
Serving Size

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Nohut Ezmes Turkish Chickpea Dip

Features:
    Cuisine:

    This has a different flavour due to the cinnamon, I suggest if you don't like cinnamon don't try it. But it was enjoyed by DD (toddler) and I with sweet onion, baby spinach, English cucumber slices & rice crackers as a snack to fill us up in the evening. used canned garbanzo beans that were soft, I didn't peel them, some of the liquid from the can, unrefined extra virgin olive oil, sea salt, currants that I didn't soak as I didn't see that part yet they were pretty soft anyway, parsley as the garnish along with the lemon slices, plus the rest (no dill). Made for NA*ME Tag! Come play!!

    • 30 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Nohut Ezmes (Turkish Chickpea Dip), From turkishcookbook com Serve with pita This makes a delicious sandwich spread with red onion slices, and baby spinach leaves, few slices of cucumbers, (maybe some Turkish feta, too!) I was out of currants the first time I tested the recipe and substituted barberries (zereshk) Best prepared several hours in advance This’ll be an acquired taste for some , This has a different flavour due to the cinnamon, I suggest if you don’t like cinnamon don’t try it But it was enjoyed by DD (toddler) and I with sweet onion, baby spinach, English cucumber slices & rice crackers as a snack to fill us up in the evening used canned garbanzo beans that were soft, I didn’t peel them, some of the liquid from the can, unrefined extra virgin olive oil, sea salt, currants that I didn’t soak as I didn’t see that part yet they were pretty soft anyway, parsley as the garnish along with the lemon slices, plus the rest (no dill) Made for NA*ME Tag! Come play!!, From turkishcookbook com Serve with pita This makes a delicious sandwich spread with red onion slices, and baby spinach leaves, few slices of cucumbers, (maybe some Turkish feta, too!) I was out of currants the first time I tested the recipe and substituted barberries (zereshk) Best prepared several hours in advance This’ll be an acquired taste for some


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    Steps

    1
    Done

    Note: I Never Peel the Garbanzo Beans (even Though I Know I Should). Directions Are Given Below For Peeling the Beans.

    2
    Done

    Add the Garbanzo Beans, Olive Oil, Lemon Juice, Cinnamon and Salt to a Food Processor and Process Until Mixture Is Smooth. If Necessary, Add Some of the Cooking Liquid to Help Blend the Mixture Better.

    3
    Done

    Stir in the Pine Nuts and Currants.

    4
    Done

    Arrange on a Platter. For Presentation, Arrange a Few Lemon Slices Around the Edge of the Dip and Lightly Garnish With a Small Amount of Finely Minced Parsley or Dill.

    5
    Done

    Serve at Room Temperature.

    6
    Done

    How to Peel the Garbanzo Beans: Soak the Beans in Hot Water For About 5-10 Minutes. Then Gently Rub Them With the Palm of Your Hands While They Are Still in the Water.

    7
    Done

    Servings Are Estimated.

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    Mustafa Price

    Dessert diva crafting sweet treats that are as beautiful as they are delicious.

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