Chickpeanut dip with freshly pressed olive oil


After years of living in the Middle East, i feel that the authentic hummus bi tahini is the only dip that qualifies to be called hummus in my book. A few mashed chickpeas are not hummus and i have even seen dips that look more like guacamole referred to as hummus, simply because chickpeas happen to be an ingredient. An injustice to the queen of dips.

You may be curious about the platter and use of local ingredients. You can see my chickpeanut dip, then going clockwise, fresly cut raw french beans and cucumber in a glass, bambinella fresh arugula from our garden, the Mayor’s capers from his village, vine tomatoes and fresh sodt goats cheese, olives and similar to water crackers are the local galletti and these are flavored with sea salt amd cracked pepper.

But i do love to mix chickpeas in a variety of dips. The have the right consistency to bind other ingredients together without imparting a strong flavor. And i particularly love this one which I am preparing for a light lunch today with iced teas and a bit of sunshine. For some reason this year at the end of July, the weather is still extremely pleasant, not uncomfortably hot.

And for the Chickpeanut dip you will need :

1/2 cup unsalted peanuts (soaked in water for 2 hours)
1/2 cup cooked or canned chickpeas
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 small garlic clove
1/4 cup water
extra virigin olive oil and I am lucky to have one pressed this week from olives in oir garden
Sea salt

[If you are using dried chickpeas, the first thing you have to do is soak them. Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. A teaspoon of baking soda can be added to help soften them up and it does not change their nutritional value. Drain and transfer to a large cooking pot, cover with water twice the amount of chickpeas and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test at this point to make sure they are tender enough for your liking. Once chickpeas are cooled they are ready to be used]

Otherwise use canned chickpeas!

Drain the chickpeas and peanuts. Place all ingredients with the exception of olive oil in a food processor and blend. i have left mine with bits in it today, not completely smooth, more texture. Season according to taste. Add some virgin olive oil until the consistency is right for you. Everyone has their own preferences and there is no right or wromg, just as you prefer. I do love the peanut flavor with the fresh vegetables.



8 thoughts on “Chickpeanut dip with freshly pressed olive oil

  1. The Saba hoummos Co. is trying to sue the food producers who produce dips they call hoummuses but which contain no garbanzo’s – no hoummous. ….As if the word or bean hoummous was somehow the private property of Saba Inc.. I’ve tried white bean hoummus and it’s great. Enjoying your articles


  2. Very interesting about adding a teaspoon of baking soda to help soften the chickpeas. Also, adding peanuts to the dip sounds a new richer taste. But the most interesting was your comment, ‘olive oil… one pressed this week from olives in our garden’. Yes, you are a lucky lady, with lots and lots of talent! xx 🙂


From the heart of the Mediterranean.... Thank you !

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