Ingredients:

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup full-fat cottage cheese
  • 1/4 cup tahini (well stirred)
  • 3 Tablespoons fresh lemon juice
  • 1 large garlic clove, peeled
  • 2 Tablespoons extra virgin olive oil, plus more for garnish
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (or to taste)
  • 2-4 Tablespoons ice water or reserved chickpea liquid (aquafaba)

Instructions:

  1. For the smoothest texture, optionally simmer the rinsed chickpeas in water for 5 minutes, then drain well. Alternatively, peel about half the chickpeas.
  2. Add the tahini and lemon juice to the food processor. Process for 60 seconds until the mixture lightens slightly and thickens (emulsifying the tahini).
  3. Add the garlic, cumin, and salt. Pulse several times until thoroughly incorporated.
  4. Add the drained chickpeas and the 2 tablespoons of olive oil. Process continuously for 2–3 minutes, scraping down the sides as needed.
  5. Stop the machine. Add the full cup of cottage cheese. Pulse only 5–7 times to incorporate, ensuring some small curds remain for texture.
  6. While processing on low, drizzle in the ice water or aquafaba, 1 tablespoon at a time, until the dip reaches a luxuriously smooth, yet thick, consistency.
  7. Taste the dip and adjust salt or lemon juice if necessary. Transfer to a serving bowl and cover. Refrigerate for at least 30 minutes to allow flavours to deepen.
  8. Before serving, drizzle generously with high-quality extra virgin olive oil and garnish with paprika or Za'atar.