Chickpea Purée

recipe
Spicy and smooth, this purée can stand in for hummus any old time. Suzanne Goin, chef and co-owner of four Los Angeles restaurants--Lucques, A.O.C., Tavern, and the Larder at Maple Drive--created it for an outdoor feast celebrating the 10th anniversary of A.O.C.

 

Yield:

Makes 2 cups (serving size: 1/2 cup)
Total time: 40 Minutes

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 339
Caloriesfromfat 61 %
Protein 7.2 g
Fat 24 g
Satfat 3.3 g
Carbohydrate 26 g
Fiber 1 g
Sodium 223 mg
Cholesterol 0.0 mg

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

Preparation

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. Purée 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.