Place all ingredients except oil and parsley into a blender/food processor. Blend the mixture until it is a thick paste. Add water in small steps to thin if necessary.
Transfer to a shallow serving dish, spread thinly and refrigerate for one hour. Serve with the oil and parsley sprinkled on top.
Moroccan Chickpea Purée
Chop, boil and simmer the onion for 10 minutes. Drain and allow to cool.
Place all of the ingredients except the oil into a blender/food processor. Blend the mixture until it is a fine paste. Use the water to thin if necessary.
Ensure the purée is cooled and serve with the oil sprinkled on top.
Add more or less Cayenne, Cumin, salt and pepper as your taste desires or your health dictates.
A pinch of saffron may be added to the Moroccan dish.
Rather than serve as a dip, serve on toasted mini pitta breads.
These purées go well with black olives & za'atar.
Drain a jar of black olives to give appx. 225g of olive. Ensuring the jar is empty add 60ml of extra virgin olive oil and 1 tablespoon of za'atar seasoning. Return the olives to the jar, mix well and serve.