The recipe as given to me:
2 cups of dried chickpeas, soaked overnight OR canned chickpeas, rinsed
2 roasted red capsicum, cleaned and deseeded
3 cloves of garlic
1/2 bunch of parsley
1 cup tahini
1 cup olive oil
salt/pepper
Cook the chickpeas, with a little salt, until soft. Drain, reserving some cooking liquid. In a food processor add the chickpeas, tahini, garlic, parsley, roasted capsicum, and puree until smooth. Add the oil in a slow but steady stream while its still running. Stop, scrape the sides, add some salt and pepper. Start the food processor and continue to add oil til the desired texture is achieved. Taste and correct the seasoning.
My notes:
I used a bit of lime juice on the suggestion of the guy who gave me the recipe, and more garlic on general principles.
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5 comments:
Nom! I love chickpeas and capsicum. In the one dish. Excellent!
I just made this at Tina's place. This is pretty good but I think it needs more capsicum and at least 4 times the garlic listed in the recipe. It all tasted bland until we chucked it more garlic... (as usual)
We also made simple baba ganoush. Roast eggplant, add oil, garlic and lemon juice. Also very nom and surprisingly easy.
Yeah, I double the garlic in almost everything as a matter of course, but this needs at least triple. My instinct was to add some spicy chili too it too, but then I tend to do that so much that I left this alone so it wouldn't all taste the same. (This and the watercress soup were part of a meal - the rest of which I'll post on here at some point - which already had a fair few spicy things in it.)
Ok, so I made this again, but with a few minor differences:
1) I made a half-batch, because I only had one capsicum in the house.
2) Instead of halving the garlic, I doubled it.
3) I fire-roasted the garlic while I was doing the capsicum on the BBQ.
4) I added the juice of half a lime, because I had one lying around that needed using. (I can't really taste it in the final product, but figured I'd mention it.)
Even with all this extra garlic, it was _still _ a little bland (well, roasting the garlic does take a bunch of the bite out of it.) So I added two more cloves (for almost 5 times the amount in the original recipe) and a heaping teaspoon of harissa. Plus some more salt and pepper (I often neglect to salt things, but the guy who gave us this recipe insisted it was necessary to bring out the flavours - I agree here.)
And _now_ its pretty tasty!
I find that for little things like this - sauces, dips, breads - salt is the secret ingredient. I like my garlic bread better than anyone's, cause I add a pinch of salt to the butter before I spread it.
After saying that, I actually don't add salt to most of my regular foods. That's for laters, at the table. Although I find that a bit of salt on chicken skin before roasting is Teh Bomb.
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