Hummus and Spicy Garlic Chickpeas

Name: Hummus and Spicy Garlic Chickpeas
Yield: 8
Ingredients: ¼ cup olive oil, plus more fruity extra virgin olive oil to drizzle over the hummus if you like; 1 1/2 to 2 teaspoons sweet Hungarian paprika; 5 garlic cloves, 2 minced; ½ cup tahini (sesame paste); 2 to 5 teaspoons Aleppo or Mara’s pepper, or a pinch of hot red pepper flakes, to taste; 3 tablespoons fresh lemon juice, or more to taste; 3 1/2 cups cooked and drained chickpeas; ½ to 1 ½ teaspoons freshly ground cumin; Sea salt; 3 tablespoons chopped fresh cilantro or flat leaf parsley (optional)

Hummus and Spicy Garlic Chickpeas was pinched from <a href="http://www.ivillage.com/hummus-and-spicy-garlic-chickpeas/3-r-68341" target="_blank">www.ivillage.com.</a>

"In the colorful shops of the Carmel market in Tel Aviv, mountains of hummus are displayed between layers of whole cooked chickpeas, sprinkled with paprika and parsley. In restaurants, whole chickpeas are often served in the center of a plate of hummus. This gave me the idea to combine two different chickpea dishes: the extremely tasty ceci all’aglio (chickpeas with garlic), a traditional dish from Calabria — the southwestern tip of the Italian mainland — and hummus bi tahini, the ubiquitous dip or spread of Middle Eastern cuisine. Note that you need to prepare this a day before you plan to serve it if you start with dried chickpeas, but if you have frozen cooked chickpeas the spread can be whipped up in a few minutes. Serve accompanied with fresh or toasted pita bread and with tender raw vegetables.Mediterranean Hot & Spicy by Aglaia Kremezi; copyright © Broadway Books..."

INGREDIENTS

•

¼ cup olive oil, plus more fruity extra virgin olive oil to drizzle over the hummus if you like

•

1 1/2 to 2 teaspoons sweet Hungarian paprika

•

5 garlic cloves, 2 minced

•

½ cup tahini (sesame paste)

•

2 to 5 teaspoons Aleppo or Mara’s pepper, or a pinch of hot red pepper flakes, to taste

•

3 tablespoons fresh lemon juice, or more to taste

•

3 1/2 cups cooked and drained chickpeas

•

½ to 1 ½ teaspoons freshly ground cumin

•

Sea salt

•

3 tablespoons chopped fresh cilantro or flat leaf parsley (optional)

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