Nohut Ezmes (Turkish Chickpea Dip)

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   Note: I never peel the garbanzo beans (even though I know I should).

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   Directions are given below for peeling the beans.

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   Add the garbanzo beans, olive oil, lemon juice, cinnamon and salt to a food processor and process until mixture is smooth.

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   If necessary, add some of the cooking liquid to help blend the mixture better.

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   Stir in the pine nuts and currants.

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   Arrange on a platter.

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   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.

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   Serve at room temperature.

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   How to peel the garbanzo beans: soak the beans in hot water for about 5-10 minutes.

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    Then gently rub them with the palm of your hands while they are still in the water.

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    Servings are estimated.

* Per serving · 4 servings · Values may vary.

No additional tips available.