Include in Print View:

Topik (One-A-Year Hors D’Oeuvre

Topik (One-a-Year Hors D'oeuvre recipe image
This unique Mediterranean appetizer combines the creaminess of mashed potatoes with the earthy depth of processed chickpeas, creating a substantial and savory base. The mixture is enriched with tahini, lemon juice, and a warm blend of cumin and allspice. Caramelized onions, toasted nuts, and sweet currants are folded in to provide texture and a complex flavor profile. It is an elaborate, labor-intensive dish often reserved for special occasions, offering a hearty, vegan-friendly option that pairs beautifully with flatbread or vegetables.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 149.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
This unique Mediterranean appetizer combines the creaminess of mashed potatoes with the earthy depth of processed chickpeas, creating a substantial and savory base. The mixture is enriched with tahini, lemon juice, and a warm blend of cumin and allspice. Caramelized onions, toasted nuts, and sweet currants are folded in to provide texture and a complex flavor profile. It is an elaborate, labor-intensive dish often reserved for special occasions, offering a hearty, vegan-friendly option that pairs beautifully with flatbread or vegetables.
Ingredients
  • 3 md Potatoes
  • 2 tablespoon Salt
  • 1 pound Dried chick peas
Directions
  1. 1
    Soak the dried chickpeas in lukewarm water for 24 hours.
  2. 2
    Drain the chickpeas and peel the skin from each pea.
  3. 3
    Cook the peeled chickpeas until tender but not mushy.
  4. 4
    Process the cooked chickpeas in a food grinder or blender until smooth and set aside.
  5. 5
    Boil the halved and peeled potatoes until tender, then mash until smooth.
  6. 6
    Combine the mashed potatoes and processed chickpeas, blending well by hand.
  7. 7
    Moisten hands with water or oil to prevent sticking while mixing.
  8. 8
    Add salt and pepper to the potato-chickpea mixture and mix thoroughly.
  9. 9
    Slice onions thinly and cook until tender and caramelized.
  10. 10
    Place cooked onions in a strainer for 1.5 hours, stirring occasionally, to drain all liquid.
  11. 11
    Blend the drained onions with nuts, currants, salt, pepper, cumin, allspice, tahini, and lemon juice.
  12. 12
    Fold the onion mixture into the potato-chickpea base.
  13. 13
    Sprinkle with cinnamon before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 149.7kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 29260.2mg1220%
Total Carbohydrate 28.6g10%
Dietary Fiber 8.1g33%
Sugars 7.1g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe requires significant advance planning due to the 24-hour soak for chickpeas and the peeling process.

The original text mentions additional ingredients not listed in the main ingredient block: 4 lb onions, 1/4 c walnuts or pine nuts, 1/4 c currants, 1 ts salt, 1 ts pepper, 1 tb cumin, 1 ts allspice, 3/4 lb tahini, lemon juice, olive oil, and cinnamon. Ensure these are available for the onion mixture and final seasoning.

Peeling chickpeas is labor-intensive but essential for the smooth texture described. Alternatively, you may use canned chickpeas if you rinse and blend them very thoroughly, though the texture will differ.

Adjust the amount of salt and spices to taste, as the onion mixture contains its own seasoning.

This dip can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

Keywords: topik, chickpea, potato, dip, appetizer, mediterranean, vegan, onion, tahini, cumin, currants, nuts, hors d'oeuvre, spiced, spread
Read it online: https://www.chefs-mate.com/recipe/topik-one-a-year-hors-doeuvre/