Mediterranean dip with a twist
A quick stop at the chinese grocery store means that Jeremy sits in the car and I run in to the shop ONLY to get the ingredients at speed of lightning. Picking up regular ingredients is a requisition of no additional effort. Except when confronted with a new commodity. Pit stop!
Oh, I get really excited when I think I have discovered something new. This momentary gaze and thinking procedure is an obstruction to my buying mission. I knew I had to try this. But when? My purpose was to get a bottle of sesame paste but simply could not resist the new sauce. Pure sesame paste or new sesame paste? Quick quick decisions, decisions. Ingredients label on new sauce reads – sesamo, cacahuete, sal. Quick memory scan registers this as sesame paste ingredients with an addition of peanuts. Done, new sauce it is!
In the name of experiment = to compare this new sauce with the original sesame paste (not to mention the easiest way to execute this sauce immediately) is a hummus recipe. Beaming with pride for my ingenious decision, I set the blender working. This is a Mediterranean dip with a touch of Asian flavor.
1 clove garlic
1 tbsp sesame-peanut paste
juice of 1/2 a lemon
200g chickpeas
salt and black pepper to taste
olive oil, enough for a smooth consistency
Put all the ingredients (except the olive oil) together in a blender. Drizzle the olive oil in as the ingredients blend to a smooth consistency. Season to taste.
Perfect dip for crujientes!
