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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Healthy and tasty...sounds good to me ! Ingredients:
overnight soak |
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 pimentón or other hot paprika |
1/8 teaspoon cayenne pepper |
2 tablespoons extra-virgin olive oil, plus more for drizzling |
1 tablespoon extra-virgin olive oil with lemon |
salt |
2 tablespoons chopped cilantro |
grilled bread or pita, for serving |
Directions:
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, shaking the pan until they are lightly toasted, about 3 minutes. Transfer to a spice or coffee grinder and let cool, then grind to a fine powder.
3. In a food processor, combine the chickpeas with the garlic, lemon juice, cumin, pimentón 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.
4. -
5. MAKE AHEAD The chickpea dip can be refrigerated overnight. Let return to room temperature, drizzle with olive oil and sprinkle with cilantro before serving.
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