Turkish Chickpea Dip

(Nohut Ezmesi)

1 can chickpeas (540 ml), rinsed, peeled*
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
3/4 tsp cinnamon
1/2 tsp salt
3 tbsp pine nuts, lightly roasted
2 tbsp currants, soak into the hot water for 20 minutes, drain

Mix the chickpeas, olive oil, lemon juice, cinnamon and salt using a food processor until it is smooth. Add the pine nuts and currants, toss them all together with the spoon. Arrange on a service plate and shape with a fork.

Serve Turkish Chickpea Dip as an appetizer with small, toasted pide slices.

* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.