Appetizers
Spiced Chickpea and Cumin Dip
Ingredients
- - 250 g (1 1/4 cups) dried chickpeas, soaked overnight
- - 1 litre (4 cups) water
- - 3 tbsp olive oil
- - 2 garlic cloves, crushed
- - 1 1/2 tsp ground cumin
- - 1/2 tsp ground coriander
- - 2 tbsp lemon juice
- - 1 tsp salt
- - 1/4 tsp black pepper
Method
- Drain the soaked chickpeas and place in a saucepan with the water. Bring to a boil, then simmer for 40-45 minutes until very tender.
- Drain, reserving a little of the cooking liquid.
- Mash or blend the chickpeas with the olive oil, garlic, cumin, coriander, lemon juice, salt and pepper until mostly smooth, adding reserved liquid as needed to loosen.
- Taste and adjust salt and lemon juice.
- Spread onto a plate, drizzle with a little extra olive oil, and serve with flatbread.
Native Name: Nokhod Koobideh
Cultural Background: Chickpeas were widely grown across the ancient Iranian Plateau and cooked down into thick, mashed dishes
seasoned with cumin and other local spices, eaten scooped up with bread. This kind of simple mashed pulse
dip fed rich and poor households alike and needed no specialised equipment beyond a pot and a grinding
stone.
Tips:
– Toast the cumin briefly in a dry pan before adding for a deeper flavour.
– For an authentically rustic texture, mash by hand rather than blending completely smooth.
Variations:
– Stir through chopped fresh mint or coriander leaves just before serving.
– Add a spoonful of thick yoghurt for a creamier dip.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Best served cold or at room temperature; stir well after refrigeration.
Nutrition: Per serving: approx. 195 kcal, 8 g protein, 22 g carbohydrate, 8 g fat, 6 g fibre.
FAQs:
Q: Can I use canned chickpeas to save time?
A: Yes — use two 400 g cans, drained, and simmer for just 10 minutes to soften further before mashing.
Q: What is traditionally served alongside this dip?
A: A simple flatbread from this collection and a small dish of pickled vegetables make a natural pairing.