SERVES: 6
Ingredients:
- 500g (2 ¼ cups) dried chickpeas, soaked overnight
- 4 teaspoons sunflower oil
- 80ml (1/3 cup) tahini
- 1½ tablespoons lemon juice
- 1 clove garlic, minced
- 1½ teaspoons salt
- 1¼ teaspoons white pepper
- 2 teaspoons garlic powder
- Smoked olive oil for drizzling
- Store-bought or home-made pide, to serve (optional)
Method
Drain the chickpeas. Place in a large pan and add twice its volume in cold water. Bring to a boil, then simmer for 45 minutes. Drain well, then set aside in a colander to drain for another hour.
Preheat a charcoal grill over high heat until the coals are white hot. Oil half of the chickpeas. Add the oiled chickpeas to a grill sieve (or metal sieve) and grill for 5 minutes, until charred all over. (If using a metal sieve, toss continuously.)
Transfer both charred and cooked chickpeas to a blender and pulse until broken down. Add the remaining ingredients and blend until smooth. If grainy, add 1 or 2 ice cubes.
Drizzle with smoked olive oil and serve with pide, if using.
Edited recipe extract from Mangal II: Stories and Recipes by Ferhat and Sertaç Dirik, published by Phaidon, phaidon.com
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