Updated: Mar 5
400 gr. dry ckickpeas
500 gr. sesame paste (tahini)
1 tsp black pepper
1 tsp cumin powder
1/2 tbsp salt
8 cloves garlic, finely chopped
1/4 cup olive oil
1 tsp red pepper
1/2 bunch parsley, finely chopped
Place the chickpeas into a bowl of water to soak overnight. Drain and boil in one liter of water until soft.
Drain the cooked chickpeas leaving about a cup of the cooking liquid. Store the remaining liquid for later use if required. Puree the chickpeas in a food processor or blender. Then add the lemon juice to the mixture with the tahini, black pepper, cumin, salt and garlic and continue to blend. If the mixture becomes too thick, add some of the cooking liquid stored. Place in a serving dish and garnish with olive oil, red pepper and parsley.
Note: This side dish is usually served cold with meat dishes, such as kebab.
Source: Tastes from Cyprus