Chickpea Puree with Cumin Oil

1. 1

   In a small skillet, toast the cumin seeds over moderate heat, shaking the pan frequently, until fragrant, about 2 minutes.

2. 2

   Add the olive oil and cook over low heat for 30 seconds.

3. 3

   Transfer the cumin oil to a bowl and let cool.

4. 4

   In a food processor, puree the chickpeas, garlic and lemon juice; season with salt.

5. 5

   With the machine on, gradually pour in all but 2 tablespoons of the cumin oil, leaving most of the seeds in the bowl; puree until smooth.

6. 6

   Add the cilantro and pulse just until combined.

7. 7

   Spoon the chickpea puree into a serving bowl.

8. 8

   Drizzle with the reserved cumin oil and seeds; serve with the vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.