Chickpeas mash with sesame and capers

This mash is an ideal side dish (but also a dip/spread) to small fried or baked fish like fresh anchovies (gavros) or larger ones cut in slices. It is also a good company to lamb kebabs

From "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
250gr. of chickpeas
2 tbsp of sesame seeds
1-2 cloves of garlic, mashed
2 tbsp of lemon juice
1 leveled tsp of ground cumin
3-4 tbsp of olive oil
1-2 tbsp of spearmint leaves, finely chopped
2 tbsp of flat-leaf parsley, finely chopped
1 tsp of mild or hot red pepper
1 tbsp of capers, rinsed
salt

Method:
The day before, soak the chickpeas in a bowl with plenty of water, changing the water in the meantime 2-3 times.

Next day drain in a colander, rinse well and boil in a pot with plenty of water for 1 1/2 hours in low heat. Drain again saving 1 cup of their broth and season the chickpeas with salt.

In a non-stick frying pan toast the sesame seeds without any fat until they become lightly golden.

Put the chickpeas in a blender along with ½ a tea-cup of their broth and whiz until you end up with a well blended mixture of medium thickness. If the mash looks too thick add a little bit more of the broth but be careful not to turn out runny.

Put the mash in a bowl and add half of the sesame, the garlic, the lemon juice, the cumin, the olive oil, the spearmint, the parsley and the pepper and stir very well with a spoon. Cover the bowl with cling film and leave aside to rest and to allow the flavours to combine.

Serve, sprinkling on top with the capers and the rest of the sesame seeds.