Sunday 27 June 2010
This purée is only really good if all the flavours are strong and clear. It should taste vibrant, so be prepared to adjust the flavours as necessary. Although I most often serve it as part of the mezze, it also works really well with grilled or roast lamb.
250g/8oz cooked chickpeas
2 garlic cloves, peeled
1 large red chilli
Bunch of coriander, washed
Bunch of mint, leaves only
Juice of 1 lemon, or to taste
1 tbsp tahini paste
2 tbsp Greek-style yoghurt
11/2 tsp roasted spice mix
50ml/2fl oz extra-virgin olive oil
Sea salt and freshly ground black pepper
Drain the chickpeas (rinse as well if using canned). Place in a blender or food processor with the garlic and chilli. Chop the coriander roots and stems and add to the blender with the rest of the ingredients and blend to a purée (don't over-process).
Taste and adjust the seasoning, perhaps adding more lemon and a little more salt than you might expect. Salt definitely helps bring all the flavours together.
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