Recipes Chickpea Puree with Cumin Oil Be the first to rate & review! Plus: More Appetizer Recipes and Tips More Party Dips By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: 12 Ingredients 1 teaspoon cumin seeds 3/4 cup extra-virgin olive oil Two 15-ounce cans chickpeas, drained 1 tablespoon minced garlic 1 tablespoon fresh lemon juice Salt 2 tablespoons chopped cilantro Carrot, zucchini or cucumber rounds, sliced 1/4 inch thick, for serving Directions In a small skillet, toast the cumin seeds over moderate heat, shaking the pan frequently, until fragrant, about 2 minutes. Add the olive oil and cook over low heat for 30 seconds. Transfer the cumin oil to a bowl and let cool. In a food processor, puree the chickpeas, garlic and lemon juice; season with salt. With the machine on, gradually pour in all but 2 tablespoons of the cumin oil, leaving most of the seeds in the bowl; puree until smooth. Add the cilantro and pulse just until combined. Spoon the chickpea puree into a serving bowl. Drizzle with the reserved cumin oil and seeds; serve with the vegetables. Rate it Print