Chickpea Purée

Name: Chickpea Purée
Ingredients: About 1/4 cup plus 2 tbsp. extra-virgin olive oil; 1/2 cup diced onion; 4 garlic cloves, smashed; 1 dried arbol chile, crumbled; 1 teaspoon minced fresh thyme; 1 bay leaf; 1/2 teaspoon paprika; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne; 2 cups canned chickpeas (garbanzos), rinsed and drained; Kosher salt and pepper; 1 tablespoon tahini; 1/2 teaspoon ground cumin

13 ingredients

2 steps

Ingredients

About 1/4 cup plus 2 tbsp. extra-virgin olive oil
1/2 cup diced onion
4 garlic cloves, smashed
1 dried arbol chile, crumbled
1 teaspoon minced fresh thyme
1 bay leaf
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
2 cups canned chickpeas (garbanzos), rinsed and drained
Kosher salt and pepper
1 tablespoon tahini
1/2 teaspoon ground cumin

Directions

1

Heat a medium pot over medium heat 2 minutes. Pour in 1/4 cup oil, wait 1 minute, and then add onion, 3 cloves garlic, chile, thyme, and bay leaf. Cook, stirring, until onion softens, 3 to 4 minutes. Stir in paprika, cinnamon, and cayenne; then stir in chickpeas and 2 tbsp. water. Cook over low heat, covered, stirring occasionally, 10 minutes to blend flavors. Season with salt and let cool. Remove bay leaf.
2

Whirl chickpea mixture in a food processor with 2 tbsp. more water, salt and pepper to taste, tahini, cumin, remaining garlic, and 2 tbsp. oil. Puree until smooth, 7 to 8 minutes, whirling in up to 2 tbsp. more oil and 1/3 cup water to achieve a smooth, glossy consistency. Serve at room temperature.