Smoky Chickpea Dip
A variation on hummus, minus the tahini, this creamy dip from chef Randy Windham of Cafe monk gets an unexpected kick from a smoky Spanish paprika called pimentón. It's a wonderful hors d'oeuvre when served with bread that has been brushed with olive oil and seasoned with salt, pepper and pimentón before grilling. You can use canned chickpeas in place of the dried ones called for here, but the texture and flavor won't be quite as interesting.Plus: More Appetizer Recipes and Tips
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Recipe Summary
Ingredients
Directions
Make Ahead
The chickpea dip can be refrigerated overnight. Let return to room temperature, drizzle with olive oil and sprinkle with cilantro before serving.
Notes
Bottles of lemon-flavored extra-virgin olive oil—made by crushing olives with lemons—are available at specialty markets and some large supermarkets. Randy Windham favors Medi Terranea's Lemon Agrumato oil, which is imported by Manicaretti (888-952-4005 or www.manicaretti.com).
Suggested Pairing
A fruity Sauvignon Blanc with fresh acidity will highlight the lemon and smoky paprika here. Try a light-bodied one with hints of tropical fruit from Australia or South Africa.