Smoky Chickpea Dip

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Smoky Chickpea Dip

 

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 (see

Note)

salt

2 tablespoons chopped cilantro

grilled bread or pita, 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.