Bodrum Chickpea and Raisin Spread

The Turks have a unique cuisine in the Mediterranean

that puts a different spin on many regional dishes. I

enjoyed this spread some years ago at a small cafe

in Bodrum, overlooking the harbor and the great

crusader castle where Richard the Lion Heart’s name

has been scratched in stone. Like hummus, you may

need to add more olive oil to achieve the proper

consistency.
2 cups of garbanzo beans (chickpeas), cooked and drained

½ cup of olive oil

1 lemon, juiced and zested

1 teaspoon of cinnamon

Sea salt to taste

2 heaping tablespoons of pine nuts, toasted

½ cup of golden raisins
Soak raisins in hot water for an hour or so. In a food

processor, mix the beans with the olive oil, lemon

juice, zest, cinnamon, and salt. Process until smooth

and creamy. Drain raisins and incorporate them,

along with half the pine nuts, into the spread.

Mound on a serving plate, sprinkle with the remaining

pine nuts, and serve with pita chips.

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