- 1/4 cup extra-virgin olive oil
- 1/4 cup minced Spanish onion
- 4 garlic cloves, thinly sliced
- 1 jalapeño—halved lengthwise, seeded and thinly sliced crosswise
- One 14-ounce can chickpeas, rinsed and drained
- 2 tablespoons Aleppo pepper (see Note)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground caraway
- 1/2 teaspoon ground coriander
- Kosher salt
- 1/4 cup fresh lemon juice
- 4 garlic cloves
- Two 14-ounce cans chickpeas, rinsed and drained
- 1/2 cup tahini
- 1 tablespoon ground cumin
- Kosher salt
- 2 tablespoons chopped parsley
- Lemon wedges and warm pita bread, for serving
- prepare the chickpeas In a medium skillet, heat the olive oil until shimmering. Add the onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes. Add the chickpeas, Aleppo pepper, cumin, caraway and coriander and cook, stirring occasionally, until the spices are fragrant and the chickpeas are heated through, about 10 minutes. Season with salt.
- meanwhile, make the hummus In a food processor, combine the lemon juice and garlic and pulse until the garlic is very finely chopped. Let stand for 10 minutes, then add the chickpeas, tahini, cumin and 1/2 cup of water and puree until smooth. Season with salt.
- Spoon the hummus onto plates and top with the spicy chickpeas. Garnish with the parsley and serve with lemon wedges and pita bread.
The hummus and spicy chick-peas can be refrigerated separately overnight. Bring the hummus to room temperature and gently reheat the chickpeas before serving.
Aleppo pepper is a moderately hot crushed dried chile from Syria and Turkey. It is available at gourmet markets and penzeys.com.