How to Make It
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.
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.
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.