Follow these steps for perfect results
cumin seeds
toasted and ground
extra-virgin olive oil
divided
garlic
minced
chickpeas
drained, canned
coarse kosher salt
paprika
cayenne pepper
Toast cumin seeds in a dry skillet over medium heat for 2 minutes. Grind.
Heat 1/4 cup olive oil in a saucepan over medium-high heat.
Add minced garlic and ground cumin; stir for 1 minute.
Add drained chickpeas, salt, paprika, and cayenne; sauté until chickpeas darken, about 5 minutes.
Add reserved chickpea liquid and water to measure 2 cups; add to chickpea mixture and bring to a boil.
Reduce heat and simmer for 10 minutes, stirring often, until chickpeas soften.
Strain chickpea mixture and reserve cooking liquid.
Transfer chickpeas to a food processor.
Add 3/4 cup reserved cooking liquid and 1/2 cup olive oil.
Puree until smooth. Season with salt and pepper. Cool.
Cover and chill for up to 1 day. Bring to room temperature before serving.
Expert advice for the best results
Adjust the amount of cayenne pepper to your spice preference.
For a richer flavor, use homemade vegetable broth instead of water.
Garnish with a drizzle of olive oil and a sprinkle of paprika before serving.
Everything you need to know before you start
10 minutes
Can be made 1 day ahead
Garnish with fresh herbs and a drizzle of olive oil.
Serve with pita bread, vegetables, or crackers.
Serve as a side dish with grilled meats.
Pairs well with the savory and earthy flavors.
Discover the story behind this recipe
A staple in Middle Eastern cuisine, often served as a mezze.
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