Serves: Makes 6 to 8 servings
- 2 (14-ounce) cans chickpeas, rinsed and well drained
- ⅓ cup freshly squeezed lemon juice
- ¼ cup extra-virgin olive oil, plus more for garnish
- 1 teaspoon coarse salt
- 1 clove garlic, minced or grated
- Pinch of cayenne pepper
- 1 tablespoon packed chopped fresh mint, for garnish
- 1 tablespoon packed chopped fresh dill, for garnish
Procedures:Here is a bright-tasting puree of chickpeas (garbanzo beans) inspired by Middle Eastern hummus. This chunky version prepared with a hand wand blender omits the tahini (sesame paste) sometimes added to the classic and substitutes a generous measure of lemon juice in its place. The result is a much lighter dip. The dill and mint mimic typical herbs used in Middle Eastern dishes. Serve with crisp triangles of pita bread (see right) and red bell peppers, cut into wedges, for scoops.
- Put the chickpeas, lemon juice, olive oil, salt, garlic, and red pepper in a deep, narrow bowl. Place the bowl on a folded towel or a nonskid mat.
- Use an immersion blender to blend the mixture to a light, coarse puree. Alternatively, coarsely puree the mixture in a food processor. Taste and adjust the seasoning with more lemon juice and salt.
- Spread the mixture with a rubber spatula on a shallow serving plate. Finely chop the mint and dill together and sprinkle evenly on top. Drizzle with a thin stream of olive oil.