Moroccan Chickpea Dip with Olive Oil and Smoked Paprika
Here is a Moroccan dip that smells of sunshine and spices! You will love this creamy chickpea dip, enhanced with fruity olive oil, cumin and smoked paprika. It is a perfect appetizer, ideal to accompany a mint tea or to fill small breads. Wondering which spices are essential in Moroccan cuisine? Cumin and paprika are among the must-haves, along with saffron, ginger and cinnamon. This dip is a great way to discover them. Feel free to make it with dried chickpeas that you have soaked and cooked yourself: the flavor will be even more authentic. Enjoy!
Ingredients
- Cooked chickpeas (canned, drained and rinsed)400 g
- Extra virgin olive oil4 tbsp
- Freshly squeezed lemon juice2 tbsp
- Garlic1 clove
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water (or chickpea cooking water)3 to 4 tbsp
- Garnish: olive oil, smoked paprika, chopped fresh parsley, black olives (optional)to taste
Instructions
- 1
Drain and rinse the chickpeas. In a food processor, blend them with garlic, lemon juice, cumin, smoked paprika, salt and pepper until you get a coarse texture.
- 2
While blending, gradually add the olive oil and water (or cooking water) until the mixture becomes smooth and creamy. Adjust seasoning if needed.
- 3
Transfer the dip to a serving bowl. Using the back of a spoon, create a well in the center.
- 4
Drizzle generously with olive oil, sprinkle with smoked paprika and chopped fresh parsley. Add a few black olives if desired.
- 5
Serve with warm pita bread, raw vegetables or pita chips. This dip keeps for up to 3 days in the refrigerator.
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