Chickpea & Saffron Dip

Name: Chickpea & Saffron Dip
Cuisine: British
Ingredients: 75 ml / 2 ½ fl oz / ⅓ cup light olive oil; 1 fat clove garlic, chopped; 1 pinch / 20-30 saffron strands, crushed; 75 ml / 2 ½ fl oz / ⅓ cup white wine; 1 x 340 g tin chickpeas, drained; ½ tsp powder fort or ¼ tsp each ground black pepper and ground ginger (plus extra if desired); ½ tsp powder fort or ¼ tsp each ground black pepper and ground ginger (plus extra if desired); ½ tsp powder fort or ¼ tsp each ground black pepper and ground ginger (plus extra if desired); ½ tsp fine sea salt plus more to taste; a good squeeze of lemon juice; 1 tbsp finely chopped parsley

Preparation info

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Serve this dip, based on a recipe in Forme of Cury (1390) with crudités, pitta bread or crisps.

Ingredients

1 pinch / 20-30 saffron strands, crushed
75 ml / 2 ½ fl oz /

Europe
United Kingdom
Starter
Vegan
Gluten-free

Method

Infuse the saffron in the wine (it’s fine to do this when the wine is at room temperature).
Heat the olive oil in a saucepan over a gentle heat. Cook the garlic for 1 minute then add the chickpeas, powder fort or spices, saffron infused wine and salt. Bring to the boil and simmer for 10 minutes. Place in a food processor with the lemon juice (o