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.
1/2 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
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
Recipe By: Deborah Madison
From: Vegetarian Cooking for Everyone
Used with permission of Broadway