Chickpea Puree (Life Changing Hummus)

Chickpea Puree  (Food and Wine magazine)

2 cups canned chickpeas, rinsed and drained

1 T. tahini (sesame paste)

1 large garlic clove, minced or crushed

½ t. cayenne pepper (optional)

½ t. ground cumin (or more to taste)

½ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

Place chickpeas and garlic, tahini and spices in food processor or blender and pulse a few times to mix.  Then add half of the olive oil and blend for a few seconds.  Scrape down the sides and then power on the food processor or blender and stream in the remaining olive oil until blended and soft. 

This is more of a spread than a dip.  It’s very similar to hummus but not as runny.  I serve with crackers, pita chips and veggies.  I usually omit the cayenne but double the cumin, which makes it a winner with my toddler.