Always a great, healthy dip, giving a note of eastern Mediterranean on your dinner table.
This one uses beans, which is a slight variation to the traditional recipe with chickpeas.
To make a large bowl
1,5 cups of dried white beans
0,5 cup almonds (unroasted)
2 cloves of garlic (roughly chopped)
4 tbsp olive oil (preferably extra virgin)
1 tbsp tahini (sesame paste)
Juice of 2 lemons
200 gr. strained (“Greek”) yoghurt
1 pinch cumin powder
1 large pinch paprica
- Soak the beans in cold water overnight. Boil them in plenty of water, as long as it takes for them to become soft. This may take up to 2 hours, sometimes even more, depending on the beans.
- In the meantime break the almonds using a pestle and mortar, and dry roast them until they give off their scent.
- Drain the beans, saving some of the boiling liquor, in case you need to dilute the mixture later.
- Place all ingredients in the bowl of a food processor, seasoning to taste. You can also use a hand-held blender and a suitable bowl. Blend as much as you like. If you are after a more rustic dip, leave the pieces relatively big. If you prefer a smoother result, blend a little longer. In case the mixture is a bit too thick and cannot be processed, you can loosen it with the boiling liquor you saved earlier.
- Taste and adjust, adding any of the ingredients suits your taste. Really, let your own taste be your guide in this one.
- Serve in a bowl with a drizzle of olive oil on top, and garnish with a little chopped parsley if you like.
- It goes really well with fresh crusty bread, or whole meal cracker or rusks.