Prep 10 mins
Cook 1 hr
From Food & Wine. an be made 24 hours in advance. You could use canned beans and ground cumin for shortcuts.
- 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
- 2 tablespoons chopped cilantro
- grilled bread or pita bread, for serving
- 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.
- 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.
- 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.