Martian Food
Sep 18, 2015

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Chickpea Purée

Active time:30 minutes

Start To Finish:30 minutes

Difficulty:

Source: Bon Appétit, by Suzanne Goin

Can Be Made Ahead , Casual , Vegan
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photo

Ingredients:

1 tsp. cumin seeds
¾ cups extra-virgin olive oil, divided
3 large garlic cloves, minced
3 cups drained canned chickpeas (garbanzo beans), about three 15-oz. cans, liquid reserved
1 tsp. kosher salt, plus additional to taste
½ tsp. paprika
⅛ tsp. cayenne pepper
freshly ground black pepper, to taste

Directions:

Put the cumin in a dry skillet over medium heat and cook, stirring, until lightly toasted, about 2 minutes.  Grind with a mortar and pestle or a spice grinder.

Heat ¼ cup of the oil in a saucepan over medium-high heat.  Add the garlic and cumin and stir for 1 minute.  Add the chickpeas, 1 tsp. salt, paprika, and cayenned and sauté until the chickpeas begin to darken, about 5 minutes.  Pour the chickpea liquid into a 2-cup measuring cup and add water, if necessary, to measure the full 2 cups.  Add the liquid to the chickpea mixture and bring to a boil.  Reduce the heat to medium and simmer, stirring often, until the chickpeas begin to soften, about 10 minutes.  Pour the chickpea mixture into a strainer set over a bowl, reserving the cooking liquid.  Transfer the chickpeas to a food processor, add ¾ cup of the reserved cooking liquid and the remaining ½ cup of oil, and purée until smooth.  Season to taste with additional salt and pepper.  Cool to room temperature, and serve with warm, room temperature, or lightly grilled pita bread.

Notes:

The dip can be made 1 day ahead.  Refrigerate, covered, until ready to use and then bring to room temperature before serving.



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