INGREDIENTS

  • 1/2 lb dried garbanzo beans , soaked overnight and drained
  • 1 teaspoon cumin seeds
  • 4 small garlic cloves , smashed
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon hot paprika
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons extra-virgin olive oil , plus more for drizzling
  • 1 tablespoon extra-virgin olive oil
  • salt
  • 2 tablespoons chopped cilantro
  • grilled breador pita bread, for serving

DIRECTIONS

  1. In a medium saucepan, cover the chickpeas with 3 inches of water and bring to a boil.
  2. Cover and simmer over moderate heat until just tender, about 1 hour and 15 minutes.
  3. Drain the chickpeas well and pat dry.
  4. Meanwhile, in a small skillet, cook the cumin seeds over moderate heat, shaking the pan until they are lightly toasted, about 3 minutes.
  5. Transfer to a spice or coffee grinder and let cool, then grind to a fine powder.
  6. In a food processor, combine the chickpeas with the garlic, lemon juice, cumin, pimentón and cayenne pepper and pulse until finely chopped.
  7. 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.
  8. 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.