Print Options:

Chickpea Purée





Yields
Makes 2 cups (serving size: 1/2 cup)




Total Time
40 mins

Spicy and smooth, this purée can stand in for hummus any old time. Suzanne Goin, chef and co-owner of four Los Angeles restaurants--Lucques, A.O.C., Tavern, and the Larder at Maple Drive--created it for an outdoor feast celebrating the 10th anniversary of A.O.C.

 

  About 1/4 cup plus 2 tbsp. extra-virgin olive oil
 1/2 cup diced onion
 4 garlic cloves, smashed
 1 dried arbol chile, crumbled
 1 teaspoon minced fresh thyme
 1 bay leaf
 1/2 teaspoon paprika
 1/4 teaspoon ground cinnamon
 1/4 teaspoon cayenne
 2 cups canned chickpeas (garbanzos), rinsed and drained
  Kosher salt and pepper
 1 tablespoon tahini
 1/2 teaspoon ground cumin
Step 1
1

Heat a medium pot over medium heat 2 minutes. Pour in 1/4 cup oil, wait 1 minute, and then add onion, 3 cloves garlic, chile, thyme, and bay leaf. Cook, stirring, until onion softens, 3 to 4 minutes. Stir in paprika, cinnamon, and cayenne; then stir in chickpeas and 2 tbsp. water. Cook over low heat, covered, stirring occasionally, 10 minutes to blend flavors. Season with salt and let cool. Remove bay leaf.

Step 2
2

Whirl chickpea mixture in a food processor with 2 tbsp. more water, salt and pepper to taste, tahini, cumin, remaining garlic, and 2 tbsp. oil. Purée until smooth, 7 to 8 minutes, whirling in up to 2 tbsp. more oil and 1/3 cup water to achieve a smooth, glossy consistency. Serve at room temperature.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 339Calories from Fat 61
% Daily Value *
Total Fat 24g37%

Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 223mg10%
Total Carbohydrate 26g9%

Dietary Fiber 1g4%
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.