Ingredients
Makes 6 servings
Step 1
Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
Step 2
1/4杯热油在medium-hig大平底锅h heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool.Do aheadCan be made 1 day ahead. Cover; chill. Bring to room temperature before using.
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Reviews (11)
Back to TopThis is a good base, but needs a lot of work. I accidentally drained my chickpeas and didn't reserve the liquid once, so replaced that with chicken stock (an absolutely winner!). I also seasoned with more salt and pepper, SMOKED paprika, onion powder, garlic powder (on top of tripling the amount of fresh garlic it calls for), and a bit of mustard powder. Instead of using straight EVOO, I did 50/50 extra virgin olive oil and salted butter (butter makes everything better!)
Anonymous
2/11/2018
It's bland. I added hot sesame oil and lots of salt.
moxin
Portland, OR
3/9/2015
This smelled so good while cooking but I agree with previous comments that it is bland. I added a lot more pepper and would add more next time. It is not flavorful enough as written. Also added chives and parsley.
cannedyou
Concord, MA
12/30/2012
Solid. Good. Easy. Kind of bland (and I don't typically cook with salt and I thought it was bland). Added more pepper, added salt n'at. I'd definitely make again.
reginadm
Washington DC via Pittsburghh PA
3/14/2012
i usually make a recipe just as written the first time, only i accidentally drained the beans and forgot to save the liquid. so, instead i subbed some homemade veggie stock. i also used a hot, smoked paprika which really lent a wonderful smoky aroma. i couldn't wait for leftovers the next day with the leftover garlic naan bread. sooo tasty!
Anonymous
las vegas
2/25/2010
Very popular at the recent party I brought this dish to, however, I would prefer it a bit spicier and would add extra garlic and cayenne next time. I served with a thin layer of oil, as it had the tendency to appear dried out, and sprinkled cumin on top for presentation. Served with carrots and toasted pita bread.
JanetH
Birdsboro, PA
6/8/2009
I´m afraid to use the liquid from the can. Other than that it is fine.
dromerito
5/27/2009
I enjoyed this as a nice alternative to hummus.
Anonymous
boston, ma
11/24/2008
I prefer this over hummus. Using good Olive Oil makes a difference in this recipe. I usually add a nice squirt of lemon juice or smoked paprika depending on my mood.
Anonymous
Cattail Creek
4/15/2008
Not exciting. I much prefer the taste of hummus. A chickpea dip is too heavy for me and bland without the zing of tahini or lemon. However, I don't want to scare anyone away if they want to try it, since my family liked it.
LaraBhasin
NY
7/8/2007
A sophisticated version of hummus. Nicer mouthfeel than hummus - silkier. I added a touch of smoked paprika and a little extra water (1/8 cup) to smooth it out a bit.
marcellene
Beaufort, SC
11/16/2006
