Smoky Chickpea Dip

By [e-mail]

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

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