Smoky Chickpea Dip

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.