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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Food & Wine. an be made 24 hours in advance. You could use canned beans and ground cumin for shortcuts. Ingredients:
1/2 lb dried garbanzo beans, soaked overnight and drained |
1 teaspoon cumin seed |
4 small garlic cloves, smashed |
3 tablespoons fresh lemon juice |
1/4 teaspoon hot paprika |
1/8 teaspoon cayenne pepper |
2 tablespoons extra virgin olive oil, plus more for drizzling |
1 tablespoon extra virgin olive oil |
salt |
2 tablespoons chopped cilantro |
grilled bread or pita bread, for serving |
Directions:
1. In a medium saucepan, cover the chickpeas with 3 inches of water and bring to a boil.
2. Cover and simmer over moderate heat until just tender, about 1 hour and 15 minutes.
3. Drain the chickpeas well and pat dry.
4. Meanwhile, in a small skillet, cook the cumin seeds over moderate heat, shaking the pan until they are lightly toasted, about 3 minutes.
5. Transfer to a spice or coffee grinder and let cool, then grind to a fine powder.
6. In a food processor, combine the chickpeas with the garlic, lemon juice, cumin, pimentón and cayenne pepper and pulse until finely chopped.
7. 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.
8. 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.
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