Falafel style dip with nachos and sauce
chickpeas in brine
jalapenos in brine
Step by step
Drain the chickpeas in a colander; wash and drain well the parsley.
Set the Food Grinder with the Fine Grinding Plate.
Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.
Turn Speed Control Lever to 5 then start inserting the parsley through the feed tube.
Add the garlic then press with the food pusher if necessary.
Add the chickpeas.
Add to the mixture the cumin powder, 4 tablespoons of oil, yogurt and 1/3 of teaspoon of salt.
In a small bowl combine the tomato pulp with the vinegar, jalapenos and a pinch of salt.
Place the dip into 4 bowls, top with the tomato seasoning and serve as a starter combined with nachos.
Hot chili may be added to this recipe when grinding the chickpeas, for the perfect appetizer, best in town!