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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
1 1/3 cups dried garbanzo beans |
1/2 cup fresh lemon juice, plus more as needed |
1/2 cup tahini (see note) |
4 tablespoons extra virgin olive oil |
5 garlic cloves, minced |
3/4 teaspoon salt, plus more as needed |
1/4 teaspoon ground cumin |
2 teaspoons chopped fresh flat-leaf parsley |
1 pinch paprika |
6 lemon wedges or 6 radishes |
1/4 cup brine-cured black olives, such as kalamata |
Directions:
1. Pick over the chickpeas and discard any misshapen chickpeas and stones.
2. Rinse the chickpeas and drain.
3. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
4. Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
5. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
6. Remove from the heat and drain, reserving the cooking liquid.
7. In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
8. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
9. Taste and add more lemon juice and salt, if needed.
10. Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
11. Drizzle with the remaining 1 Tbs.olive oil.
12. Sprinkle with the parsley and paprika.
13. Garnish with the lemon wedges and olives and serve.
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