Smoky Chickpea Dip

By akselden

Ingredients

• 1/2 pound dried chickpeas, soaked
• overnight and drained
• 1 teaspoon cumin seeds
• 4 small garlic cloves, smashed
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon hot pimenton or other hot paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons extra virgin olive oil,
• plus more for drizzling
• 2 tablespoon extra-virgin olive oil with lemon (see Note)
• Salt
• 2 tablespoons chopped cilantro
• Grilled bread or pita, for serving

Preparation

Step 1

1. In a medium saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover and simmer over moderate heat until just tender, about 1 hour and 15 minutes. Drain the chickpeas well and pat dry.

2. Meanwhile, in a small skillet, cook the cumin seeds over moderate heat making the pan until they are lightly toasted, about 3 minutes. Transfer to a spice or coffee grinder and let cool, then rind to a fine powder.

3. In a food processor, combine the chickpeas with the garlic, lemon. juice, cumin, pimenton and cayenne pepper and pulse until finely chopped. With the machine on, add the 2 tablespoons of extra-virgin olive oil and the lemon olive oil in a slow, steady stream and puree until the chickpea dip is very smooth. Season the dip with salt, then scrape it into a shallow bowl. Drizzle with extra virgin olive oil, sprinkle with the cilantro and serve with grilled bread or pita.

NOTE Bottles of lemon-flavored extra virgin olive oil-made by crushing olives with lemons-are available at specialty markets and some large supermarkets.

M A K E A H E AD : The chickpea dip can be refrigerated overnight. Let return to room temperature, drizzle with olive oil and sprinkle with cilantro before serving