Spicy Chickpea Purée

Use this green-flecked spicy spread in place of hummus for a change of pace. For the deepest flavor, take an extra moment to toast and grind the spices.

1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1 to 2  garlic cloves
1 teaspoon salt
1/4 teaspoon cayenne
1 1/2 cups cooked chickpeas
2 tablespoons olive oil, plus extra to finish
1/2 cup cilantro
1  lemon, juiced
Toast the cumin, coriander, and fennel seeds in a small skillet over low heat, shaking the pan frequently. As soon as they release their aroma, after a few minutes, turn them onto a plate to cool.

By hand: In a large mortar, mash the toasted seeds, garlic, 1/2 teaspoon salt, and cayenne until broken down. Add the chickpeas, oil and cilantro and mash until smooth. Season the purée with lemon juice and salt to taste.

In a blender or food processor: Coarsely chop the garlic, 1/2 teaspoon salt, cayenne, oil and cilantro with 1/4 cup water. Add the spice and chickpeas and purée until smooth.

Pour the purée into a dish, make a depression in the middle, and fill with a spoonful of olive oil.

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 5-10 min

Servings: 12

Recipe By: Deborah Madison

From:  Vegetarian Cooking for Everyone
Used with permission of Broadway

Nutrition Facts
As prepared, each serving contains 70 calories, 4g total fat, 0mg cholesterol, 200mg sodium, 6g total carbohydrate and 2g protein.