New Update
| Main ingredients | Shallots, Chickpeas, Garlic, Crushed black peppercors, Lemon juice, Extra virgin olive oil, Tahini, Fresh thyme sprigs, Paprika powder, Brown sugar, Fresh parsley, Pita crisps |
| Cuisine | Fusion |
| Course | Dip |
| Prep time | 8-9 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups peeled shallots
- 1½ cups boiled chickpeas, drained and cooking liquor reserved
- 5-6 garlic cloves
- Crushed black peppercorns to taste
- Salt to taste
- 1 tablespoon lemon juice
- 6 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 2-3 fresh thyme sprigs
- ½ teaspoon paprika powder
- ¼ cup brown sugar
- Finely chopped fresh parsley to sprinkle
- Pita crisps to serve
Method
- Transfer the chickpeas into a blender jar. Add garlic, crushed black peppercorns, salt, lemon juice, 4 tablespoons extra virgin olive oil, tahini and ¼ cup chickpea cooking liquor and grind to a fine paste.
- Heat remaining olive oil in a pan. Add shallots and sauté till golden brown.
- Pluck thyme leaves and add to the pan. Add salt, crushed black peppercorns and paprika powder, mix well and saute on medium heat for 2 minutes.
- Add brown sugar and ¼ cup water, mix well and cook on medium heat for 5-6 minutes. Set aside to cool.
- Transfer the ground chickpea mixture into a serving bowl, place the caramelised onion mixture on top. Sprinkle parsley on top and serve with pita crisps.
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