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Home Mexican Broccoli Rice Casserole

Smoky Chickpea Recipe Recipe

Ingredients

How to make it

  • 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.
  • -------------------------------------------
  • MAKE AHEAD The chickpea dip can be refrigerated overnight. Let return to room temperature, drizzle with olive oil and sprinkle with cilantro before serving.

Reviews & Comments 3

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    " It was excellent "
    lor ate it and said...
    Wunderbar! Excellent dip recipe and I know it will be a favourite with family and friends. HIGH 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    This does sound so delicious. I love chickpeas and keep them in my pantry. I can't wait to give this a try. Thanks, Joymarie - ^ 5! :)
    ~Luna
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  • gadandi 17 years ago
    Mmmm..doesn't this sound good? Have to give this a try...a snack, perhaps, while we're waiting for the steaks to grill. Yup! That's it. Thanks, buddy:)
    Was this review helpful? Yes Flag

The Cook

mystic_river1 Bradenton, Florida

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