A scrumptious dip / spread prepared with mashed and creamy chickpeas blended with baby spinach, Bitter gourd, fresh mint, tahini, olive oil, lemon juice, salt and garlic.
Preparation Time: 15 minutes
Soaking Time for Chickpeas: 08 hours
Chilling Time: 01 hour
Serves: 4
Ingredients and Quantity:
Chickpeas, soaked overnight, drained and cooked: 325 gm.
Garlic, crushed- 06 cloves
Baby spinach- 1/4th bunch
Bitter Gourd, peeled, salted ,steamed and pureed- 01 small
Mint Leaves- 4 to 5 sprigs
Cumin- ¼th tsp.
Lemon juice- 01 tsp.
Extra virgin olive oil- 02 tbsp. / or more as desired
Tahini- ¼th cup
Water, reserved – ¼th cup
Salt- to taste
For the garnish:
Baby spinach, chopped, sautéed: 02 tsp.
White sesame seeds, lightly toasted: ½ tsp.
Extra Virgin olive oil for drizzling: 01 tbsp.
Method:
- Add all ingredients to a food processor and blend until smooth
- Chill in the refrigerator , covered with a cling wrap for an hour before serving
- Garnish with fried spinach, sesame and a drizzle of olive oil.
- You may serve with Lavash.
Chef Tips:
Reserve the water in which the chickpeas were boiled.
What do you think?
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