For this delicious and sometimes gassy levantine dip you need chick peas, tahina(sesame seed paste),garlic, lemon juice or citric acid.and olive oil to top it off.
- chick peas-
- Tahina –
- lemon juice
- soda bicarb
- salt- to taste.
- soak the chickpeas overnight with soda bicarb and plenty of water. the next day the soaking and soda will have softened the skins of the chickpeas.
- These then should be drained and washed very thoroughly. Put it with some fresh water and cook, for really very long. Chef ibrahim hadla, would famously take one chickpea and throw it on the wall. it should be cooked so much that it will stick to the wall.
- after they are cooked till really soft and mushy. drain and wash these very well in water.let them soak in a bowl of cold water and let the skins float on top.take these skins off and discard.
- Then you need a good food processor.like a food chopper, moulinex or any similar ones. at work we used one called robot coupe, which is the Mercedes Benz of food processors. start to blend .also add a few crushed ice cubes to the mix or really chilled water about 20 mls or so..
- this will make the mixture very light and airy and fluffy.add in the tahina and garlic,salt and lemon juice.it should be slightly garlickly , and lemony, but most importantly very very creamy and smooth.
- arrange in a flat- ish sort of dish nd then top it with some fruity good quality olive oil, and enjoy with pita bread.
- this can be topped with toasted pine nuts or small cubes of lamb/ beef sauteed with onions garlic and some lemon juice as well.
- Sahten as they say in arabic, or Bon appetit.
- Dedicated to le petit fleur de liban!!!! god how much we laughed when chef ibrahim used to say that.