Smoky Chickpea Dip

From Food & Wine. an be made 24 hours in advance. You could use canned beans and ground cumin for shortcuts.

• Ready In: 1 hr 10 mins
• Serves: 8

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.