Smoky Chickpea Dip
The chickpea dip can be refrigerated overnight. Let return to room temperature, drizzle with olive oil and sprinkle with cilantro before serving.
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).
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.