Topik, as a dip
This is based on an Armenian dish, Topik. It is supposed to be like a kofte with the chickpea mixture as a pastry case, and the onions as a filling, but I found that too fiddly. And this way you can get more ‘filling’!
2 tins chickpeas, rinsed well
2 potatoes, peeled and cooked
Puree in a food processor with salt and pepper until very smooth. You may need to add a little water or olive oil if it’s too dry.
Spread into a shallow serving dish
4 onions – slice thinly and fry until brown.
1⁄4 c tahini
2 tablespoons currants
2 tablespoons pine nuts
1 t Cinnamon
2 teaspoons pomegranate molasses
Adjust the seasonings to taste. Eg you may prefer more tahini, currants or cinnamon.
Sprinkle with chopped parsley.
Spread on top of the chickpea mixture and serve with crusty bread.