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- Chez
• 1 tbs cumin seed
• 1 tbs coriander seed
• 1 tbs nigella seed
• 3 tbs sesame seed
• 1 tsp dried thyme
• 1 cup dried chickpeas
• ½ cup walnut pieces
• 2 tbs walnut oil
• 2 cups Greek yogurt
• salt
• black pepper
• Whole wheat pita bread
1. In a dish containing boiling water, immerse chickpeas and soak for 1 hour.
2. In a cast iron skillet over medium heat, place cumin, coriander, nigella and sesame seeds. Toast until they begin to brown. (Nigella seeds, with their slightly onion-like flavor are available at any good quality spice shop.)
3. In a spice grinder or coffee mill (or by hand if you are old-school) grind toasted seeds to a fine powder.
4. In a food processor, pulse drained chickpeas, thyme, walnut oil and walnuts into a smooth paste, pulsing 30-60 seconds.
5. Add yogurt and spice mixture and continue to process an additional two minutes or until the mixture is smooth. If necessary, add a slight amount of water to keep mixture semi-liquid.
6. Add salt and pepper to taste.
7. Store in refrigerator, in food processor, for at least 6-hours but overnight is better.
8. Bring to room temperature one hour before serving.
9. When ready to serve, process for and additional thirty seconds to loosen the mixture, adding water sparingly if necessary.
10. Serve with warm pita bread and grapes.
