Smoky Chickpea Dip

1. 1

   In a medium saucepan, cover the chickpeas with 3 inches of water and bring to a boil.

2. 2

   Cover and simmer over moderate heat until just tender, about 1 hour and 15 minutes.

3. 3

   Drain the chickpeas well and pat dry.

4. 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. 5

   Transfer to a spice or coffee grinder and let cool, then grind to a fine powder.

6. 6

   In a food processor, combine the chickpeas with the garlic, lemon juice, cumin, pimenton and cayenne pepper and pulse until finely chopped.

7. 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. 8

   Season the dip with salt, then scrape it into a shallow bowl.

9. 9

   Drizzle with extra-virgin olive oil, sprinkle with the cilantro and serve with grilled bread or pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.