Spicy Chickpea Dip

Ingredients

• 1 teaspoon cumin seeds
• 2 15-ounce cans chickpeas, drained and rinsed
• 3 tablespoons lemon juice
• 3 garlic cloves (chopped)
• 1/4 teaspoon hot paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons olive oil
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. 1

   Heat a small skillet over medium heat. Add the cumin seeds and shake as they cook for 2 to 3 minutes. They should be fragrant and toasted, but not burnt.

2. 2

   Remove the cumin seeds to a spice grinder or mortar and pestle and grind into a powder.

3. 3

   Put the toasted cumin powder, chickpeas, lemon juice, garlic, paprika, and cayenne in a food processor. Pulse until very finely chopped.

4. 4

   With the machine running, add the oil. Continue to process the spicy chickpea dip until smooth. Add salt and pepper, and process to combine.

5. 5

   Transfer the dip to a bowl to serve. Leftover dip can be stored in an airtight container in the refrigerator for up to 1 week, but we like to serve it at room temperature.