Chickpea Spread
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil6 cloves
Garlic (smashed)2 large
Shallot (thickly sliced)1 tsp
Ground CuminDirections:
1
Brush the onion slices with a little olive oil and season with kosher salt and pepper
2
On a hot griddle pan or in a cast-iron skillet, grill until tender and slightly char-marked
3
In a food processor, combine the grilled onion, sun-dried tomatoes, garlic, shallots, basil, and cumin
4
Pulse into a chunky purée
5
With the motor running, slowly drizzle in the olive oil, then the lemon juice
6
The mixture should be quite smooth
7
Transfer to a large bowl and add the Chickpea Confit
8
Fold together to blend
9
Return to the food processor in batches, and purée until the mixture is smooth and thick
10
Season to taste with pepper and salt (if the sun-dried tomatoes are very salty, you may not need much)
11
The texture is a matter of taste; if it is very thick, add a little more olive oil to yield a creamier result
12
Well covered, the spread will last for at least a week in the refrigerator
13
Brush the onion slices with a little olive oil and season with kosher salt and pepper
14
On a hot griddle pan or in a cast-iron skillet, grill until tender and slightly char-marked
15
In a food processor, combine the grilled onion, sun-dried tomatoes, garlic, shallots, basil, and cumin
16
Pulse into a chunky purée
17
With the motor running, slowly drizzle in the olive oil, then the lemon juice
18
The mixture should be quite smooth
19
Transfer to a large bowl and add the Chickpea Confit
20
Fold together to blend
21
Return to the food processor in batches, and purée until the mixture is smooth and thick
22
Season to taste with pepper and salt (if the sun-dried tomatoes are very salty, you may not need much)
23
The texture is a matter of taste; if it is very thick, add a little more olive oil to yield a creamier result
24
Well covered, the spread will last for at least a week in the refrigerator
25
For two different textures, puree half the spread until very smooth and pale, and leave the other half chunky
26
If you refrigerate the spread overnight, you can return it to a nice creamy texture by rewhipping in the food processor (pulse on and off for 1 minute)
27
The Wedge: Cut a small triangle of pita and smear with Chickpea Spread
28
Top with a pinch of crumbled feta and some sliced scallions, picked sprigs of parsley or dill, and a few slivers of olive
29
For two different textures, puree half the spread until very smooth and pale, and leave the other half chunky
30
For two different textures, puree half the spread until very smooth and pale, and leave the other half chunky
31
If you refrigerate the spread overnight, you can return it to a nice creamy texture by rewhipping in the food processor (pulse on and off for 1 minute)
32
If you refrigerate the spread overnight, you can return it to a nice creamy texture by rewhipping in the food processor (pulse on and off for 1 minute)
33
The Wedge: Cut a small triangle of pita and smear with Chickpea Spread
34
Top with a pinch of crumbled feta and some sliced scallions, picked sprigs of parsley or dill, and a few slivers of olive
35
The Wedge: Cut a small triangle of pita and smear with Chickpea Spread
36
Top with a pinch of crumbled feta and some sliced scallions, picked sprigs of parsley or dill, and a few slivers of olive