Prep Time: 20 mins / Cooking time: 1 ½ h / Serves 4
INGREDIENTS
800 g Chickpeas
4 Garlic cloves, mashed
22 g Cumin
Salt and ground black pepper to taste
Cream Cheese Tarator
4 Garlic cloves, mashed
60 g Tahini
75 g Cream Cheese from the USA
45 g Lemon juice
100 ml Water
Salt to taste
Garnish
50 g Butter
20 g Olive oil
150 g Amond
DIRECTIONS
In a pressure cooker, cook the chickpeas with 3 L of water for 1 ½ h on low fire.
Once the chickpeas are cooked and soft, drain them and transfer to a large bowl.
Add the mashed garlic, cumin, salt, and ground black pepper to the warm chickpeas and mix well.
Cream Cheese Tarator
In a food processor, add the garlic, tahini, USA cream cheese, lemon juice, water, and salt. Pulse until all the ingredients are well incorporated into a creamy sauce.
Garnish
Melt the butter with olive oil in a pan on mid to low fire and add the almonds. Cook until golden brown.
Serve hot or warm in a bowl by scooping the chickpeas first, then a generous amount of Cream Cheese tarator sauce and top everything with the garnishing elements.
