Smoky Lemony Chickpea Dip
Make sure the chickpeas you use have been cooked until very soft. While home-cooked chickpeas taste the best, you can substitute high quality canned chickpeas in a pinch. Freshly shucked, cooked green chickpeas add another dimension if you can find them. Pimenton is smoked paprika from Spain, which can be found in specialty grocery stores or online at www. thespanishtable.com. For more heat, add hot pimenton instead of sweet.
Yield: about 2 1/2 cupsPrint this recipe
2 cups cooked chickpeas
3 tablespoons fresh lemon juice
1 teaspoon smoked sweet pimenton
1 teaspoon kosher salt plus more to taste
1 medium clove garlic, pressed
1/4 cup extra virgin olive oil
Place all of the ingredients, minus the olive oil, in the bowl of a food processor, process until smooth. Run the processor while slowly adding the olive oil to emulsify. Turn out into a bowl and season to taste with salt. Let sit for 1 hour at room temperature or overnight in the refrigerator. Bring to room temperature and adjust salt if necessary, about 30 minutes before serving.