Chickpea Purée

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.

 

This recipe goes with Merguez with Chickpea Purée and Eggplant Jam

Yield: Makes 2 cups (serving size: 1/2 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 61%
  • Protein: 7.2g
  • Fat: 24g
  • Saturated fat: 3.3g
  • Carbohydrate: 26g
  • Fiber: 1g
  • Sodium: 223mg
  • Cholesterol: 0.0mg

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. 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. 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.
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