Chickpea dip

Chickpea dip

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
800g tinned chickpeas
1 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
3 tablespoons olive oil
1 thinly sliced onion
Cumin salt
sea salt
freshly ground black pepper

Method

  1. Drain 800g tinned chickpeas and place in the bowl of a food processor with 1 teaspoon ground cumin and 3 tablespoons extra-virgin olive oil. Blend to a rough paste, season with sea salt and freshly ground black pepper and then transfer to a bowl. Heat another 3 tablespoons olive oil in a frying pan over medium heat and sauté 1 thinly sliced onion until softened and beginning to go a golden brown colour, for about 5–7 minutes. Add the onion to the chickpea mixture, combine well and serve with cumin salt sprinkled on top.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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