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| Fresh Chickpeas Dip (Malaysian) |
Introduction
For the first time, I came across a Malaysian influenced chickpea dip at one of the weekend markets in George Town, Penang, where it was served with some crunchy keropok, accompanied by some warm roti. Instead of a recipe passed down through the ancestors, it was something that a hawker cooked up in his imagination: chickpeas with a splash of coconut, a squeeze of lime, and a hint of sambal. It was bright, exciting, and nostalgic. Over the years I’ve seen people book flights from Southeast Asia to London and New York, just to get a taste of the street stalls, all the while making it a point to pack their cupboards with local goods.
This Fresh Chickpeas Dip (Malaysian) is a fusion dish I created with pantry staples, making it a good option for a weeknight snack, or something you can serve at a summer barbecue. It blends and balances the spice with the warmth of the Malaysian spices, while still being friendly to the novice chefs in the US and Europe. If you're a fan of hummus but are looking for something a bit spicier and with a hint of the tropics, you can get your Fresh Chickpeas Dip (Malaysian) in under 30 minutes with recipes and ingredients from your local grocery store.
Ingredients
-You can use dried chickpeas if you want a better texture, or for speed use canned chickpeas.
-400 g (14 oz) chickpeas (1 can drained and rinsed) or 250 g (8.8 oz) dried chickpeas, soaked and cooked.
-60-80 ml (1/4-1/3 cup) full fat coconut milk.
-2 Tbsp (30 g) smooth peanut butter, or 2 Tbsp (30 g) ground roasted peanuts.
-1-2 tbsp (15-30 ml) sambal oelek or adjusted to preference 1 small seeded red chili.
-1 clove garlic, chopped roughly.
-1 Tbsp (15ml) lime juice (about 1 lime) + zest of 1 lime (optional).
-1 tsp (5 g) ground cumin or coriander, toasted.
-1 tsp (5 g) light soy sauce or 1/2 tsp (3 g) sea salt.
-1 tsp (5 g) palm or brown sugar (optional, balances acid).
-2 Tbsp (30 ml) neutral oil (vegetable, grapeseed) or extra virgin olive oil.
-Chopped fresh cilantro or Thai basil for garnish.
-Optional toasted desiccated coconut, chili oil, roasted chopped peanuts, fried shallots, or a drizzle of chili oil finish.
Preparation Steps
-If using canned chickpeas, rinse and drain them thoroughly.
In case you soaked dried chickpeas overnight, don't forget to keep aside some chickpea cooking water. Put the chickpeas in a mixing bowl.
-Toasting spices, if you like: Put the cumin or coriander in a small dry saucepan and set a timer to 30 seconds. When the timer goes off, you want the spice to smell fragrant and not burnt, and this helps intensify flavor. Put the mixture in the food-processor bowl with the garlic.
-Chickpeas with spices, coconut milk, sambal, and soy, then lightly stir, until the mixture is rough. Add the chickpeas. Pulse until combined. Add coconut milk, sambal, and the case the coconut milk, soy, and palm sugar, then the blender. Other ideas step the repeating processor.
-Chill and smooth to your taste---be it chunky, runny, or thick, and then pour the oil in with the motor still running. Add a tablespoon of reserved cooking water or a splash of coconut milk depending on your preference. It's best to adjust to your liking, then salt, lime or sambal.
-With your hands, grab the dip and pour it into a shallow bowl. Pour olive oil on the dip, and sprinkle on grated coconut, crushed peanuts, and coriander or Thai basil. You can also use the fried shallots if you enjoy a crunchy texture.
-Now you can have it at any temperature, either warm or room temperature and enjoy with some warm roti, crudités, or crunchy crackers.
-Leftovers can be stored in an airtight container in the fridge for three days.
Tips & Variations
-Add belacan (shrimp paste) or a very tiny amount of sambal belacan for an Authentic Fresh Chickpeas Dip (Malaysian) twist. It’s formidable, so start tiny! If you’re vegetarian, skip the belacan and use a bit of umami-packed miso or extra soy.
-To make this Easy Fresh Chickpeas Dip (Malaysian) for vegans, replace the palm sugar with maple syrup and make sure the sambal is shrimp-free.
-If you want a nuttier Middle Eastern touch, use peanut butter instead of tahini. If you want a sweeter, smoky dip, fold in roasted red peppers.
-Make ahead: The dip is ideal for making a few hours prior to the party, as the flavors mellow and improve after a few hours in the fridge.
-Serve with: For a European mezze table, serve with charred corn, sliced cucumber, or mini toasts.
Closing
The Fresh Chickpeas Dip (Malaysian) is a cheerful reminder of how basic ingredients – beans, coconut, lime and chili – come together to bring people together.
Although not an age old Traditional Fresh Chickpeas Dip (Malaysian) dish, this mash up pays tribute to the essential Malaysian tastes and the country’s colorful gastronomic street creativity. Fun fact: Chickpeas (kacang kuda in Malay) have long existed in several types of regional cooking, and in this case, are a delightful platform for tropical spices. Try it, share with those you cherish, and return for other recipes from around the world. Next I can recommend accompaniments, or, if you like, I can transform this into a sandwich filling that can be spread.