‘from Turkey to Israel, this Middle Eastern dip originates from Egypt and has become the most popular dip in the world today.
So many versions around but I always follow the Lebanese recipe from my childhood. The difference in my recipe today is that instead of using chickpeas I use gram flour [chickpea flour or besan] which gives a creamier texture and is so economical and easy to make’
You will need:
- 1 cup gram flour
- 2 cups water
- 3 large cloves garlic
- 1 tablespoon tahini
- juice of half a lemon
- 1/4 cup olive oil
- a pinch of paprika and another pinch for garnish
- 50ml yoghurt
- salt and pepper
Add the water to the sifted chickpea flour and use a hand whisk to mix. Place in a saucepan over very low heat and keep whisking so that you have a smooth texture with no lumps. Keep adding water if necessary. There is no magic formula for this recipe and I found that absorption of liquids depends on the freshness of the flour and the humidity in the environment. Keep stirring and bring it to a boil. It will thicken but you do not want a very stiff texture. Add more water and stir.
Remove from heat and completely cool down. It will set to a jelly-like texture.
Once completely cool, and you can store this in the fridge in an airtight container for up to a week, place the mixture in a food processor or use a hand held blender. Add all the remaining ingredient. Blend until you get a very smooth puree and if necessary add more water. There is no need to add more oil or more tahini. The texture should be thick and creamy.
Transfer to a container and refrigerate for an hour. Add a few drops of olive oil just before serving with pitta bread, water biscuits and vegetable crudites.
‘It is also delicious with grilled meats.’