Smoky Chickpea Dip
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Ingredients
- 1/2 lb dried chickpeas, soaked overnight & drained
- 1 t cumin seeds
- 4 smashed garlic cloves
- 3 t lemon juice
- 1/4 hot pimenton or hot paprika
- 1/8 t cayenne
- 2 T olive oil
- 1 T olive oil with lemon
- salt
- 2 t chopped cilantro
- grilled bread or pitas for serving
Details
Preparation
Step 1
In med saucepan, cover chickpeas with 3" water & bring to boil. cover & simmer over mod heat til tender, @ 1 hour & 15 min. Drain well & pat dry.
Meanwhile in small skillet, cook cumin seeds over mod heat, shaking pan til they are lightly toasted @ 3 min. Transfer to spice grinder & let cool, then grind to fine powder.
In food processor, combine chickpeas with garlic, lemon juice, cumin, pimenton & cayenne & pulse til finely chopped. With machine on, add 2 t olive oil & lemon olive in slow, st4ady stream & puree til smooth. season dip with salt. Drizzle with extra olive oil, sprinkle with cilantro & serve with grilled bread.
Wine: Sauvignon blanc
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