Smoky Chickpea Dip

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1/2 pound dried chickpeas, soaked overnight and drained
2. 1 teaspoon cumin seeds
3. 4 small garlic cloves, smashed
4. 3 tablespoons fresh lemon juice
5. 1/4 teaspoon hot pimentón or other hot paprika
6. 1/8 teaspoon cayenne pepper
7. 2 tablespoons extra-virgin olive oil, plus more for drizzling
8. 1 tablespoon extra-virgin olive oil with lemon (see Note)
9. Salt
10. 2 tablespoons chopped cilantro
11. Grilled bread or pita, for serving

1. In a medium saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover and simmer over moderate heat until just tender, about 1 hour and 15 minutes. Drain the chickpeas well and pat dry.
2. Meanwhile, in a small skillet, cook the cumin seeds over moderate heat, shaking the pan until they are lightly toasted, about 3 minutes. Transfer to a spice or coffee grinder and let cool, then grind to a fine powder.
3. In a food processor, combine the chickpeas with the garlic, lemon juice, cumin, pimentón and cayenne pepper and pulse until finely chopped. With the machine on, add the 2 tablespoons of extra-virgin olive oil and the lemon olive oil in a slow, steady stream and puree until the chickpea dip is very smooth. Season the dip with salt, then scrape it into a shallow bowl. Drizzle with extra-virgin olive oil, sprinkle with the cilantro and serve with grilled bread or pita.