"My Shor Nakhod Dip was inspired by the beloved Afghan food, Shor Nakhod. This simple chickpea and potato dish is most comparable to an American potato salad. I was looking to make an interesting dip that I could share for family gatherings and it dawned on me that the flavors of Shor Nakhod would make a perfect dip. My son, who is usually reserved on complimenting my food, said that the dip is 'bangin'."
Mirriam Z. Seddiq of Afghan Cooks
1 small potato, boiled/peeled
1 can chickpeas, drained
1/2 tsp Porcelain Garlic
1/2 - 3/4 tsp salt
2 - 4 Tbsp apple cider vinegar
1/2 bunch cilantro
1 Tbsp Euphrates Mint
Salata for topping
Crispy vegetables or chips to dip.
Place all of your ingredients except the olive oil into your blender or food processor. Pulse until well combined. Make sure to scrape down the edges.
I give a range for salt and vinegar. Start with the minimum and work your way up to the level that tastes good to you. It should be tart.
The last step in the blender is to drizzle the olive oil into the blender or processor until you get a smooth dip consistency.
Top with the salata and serve with crispy vegetables or chips.