Hoummi Kopanisti (Chickpea Dip) is a traditional Cypriot recipe for a classic mezze dish of chickpeas made into a dip with sesame seed paste, lemon juice, olive oil and chillies. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Chickpea Dip (Hoummi Kopanisti).
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This is a classic mezze from the island of Cyprus that is traditionally served as zesti mezedhes (hot meze) dishes, typically to accompany drinks. It can be found in bars and tavernas all over the island.
Ingredients
250ml tahini (sesame seed paste)
250ml lemon juice
500g cooked chickpeas (tinned are fine)
250ml olive oil
8 tbsp fresh parsley, finely chopped
5 garlic cloves, crushed
1/2 tsp chilli flakes
1/2 tbsp salt
whole chickpeas, to garnish
black olives, to garnish
Method:
Combine the 1/2 tbsp salt, chilli flakes, tahini and garlic in a food processor. Process until smooth then add the chickpeas and process again until smooth. With the motor running at low speed, add the olive oil alternately with the lemon juice and process until smooth.
Divide the mixture between small bowls, garnish with a sprinkling of parsley and about 6 whole chickpeas and 4 black olives each.
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