This dip is a favourite dip all through the Arab world. I tasted the best on a recent trip to Kuwait, served in a Sri Lankan tea shop and cooked by a Persian (Iranian) chef. Here is the Afghan version, which is wonderful served with fresh tamiz — a thick Afghan bread that is very popular in Saudi Arabia as well.
If using dried beans, soak them overnight in plenty of cold water. Next day, drain the beans and place in a saucepan with
If using tinned beans, drain half and reserve
Heat the olive oil in a frying pan and cook the onion and garlic over medium heat for about 3 minutes, or until the onion starts to brown. Add the ground spices, stirring well.
Add the beans and reserved cooking water or brine. Season to taste with salt and freshly ground black pepper and simmer for 5–10 minutes over low heat, stirring occasionally.
Remove from the heat and stir in the tahini, if using.
Transfer to a serving bowl, drizzle generously with olive oil and sprinkle with the parsley, chopped tomato and onion.
Serve as a dip, with lemon quarters and bread. The dip can be served hot or cold, although my preference is hot.
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