Coarser and subtler than Classic Hummus, this rendition has a great herby taste that also works well as a sandwich spread (with tomatoes) or on burgers.
3 tablespoons olive oil
1 medium-size red onion, chopped
2 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon dried Greek oregano
1 15.5-oz. can chickpeas, drained and rinsed
2 tablespoons water
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper (optional)
Lemon slices for garnish
Makes about 2 cups
1. Place a large nonstick skillet over very low heat and add 1 tablespoon of the oil. When it is hot, add the onion, garlic, cumin, and oregano and cook stirring a few times until the onion is lightly browned, about 20 minutes. If it dries out at all, add water, 1 tablespoon at a time. Set aside and cool.
2. Transfer the cooled onion mixture to a food processor fitted with a steel blade, add the chickpeas, and process until smooth. Add the 2 tablespoons water, the remaining 2 tablespoons of oil, lemon juice, salt, and cayenne, if desired, and process until smooth.
3. Transfer to a serving bowl and serve immediately, garnished with the lemon slices, or cover and refrigerate for up to 2 days.
Serve with pita chips or warmed pita triangles.
From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)