This Recipe is part of the Hot and Spicy Mediterranean Menu
In the colorful shops of the Carmel market in Tel Aviv, mountains of hummus are displayed between layers of whole cooked chickpeas, sprinkled with paprika and parsley. In restaurants, whole chickpeas are often served in the center of a plate of hummus. This gave me the idea to combine two different chickpea dishes: the extremely tasty ceci all’aglio (chickpeas with garlic), a traditional dish from Calabria—the south-western tip of the Italian mainland—and hummus bi tahini, the ubiquitous dip or spread of Middle Eastern cuisine. Serve accompanied with fresh or toasted pita bread and with tender raw vegetables.
Ingredients
1/4 cup olive oil
5 garlic cloves, 2 minced
2 to 5 teaspoons Aleppo or Maras pepper, or a pinch of hot red pepper flakes, to taste
3-1/2 cups cooked and drained chickpeas
Sea salt
1-1/2 to 2 teaspoons sweet Hungarian paprika
1/2 cup tahini (sesame paste)
3 tablespoons fresh lemon juice, or more to taste
1/2 to 1-1/2 teaspoons freshly ground cumin
3 tablespoons chopped fresh cilantro or flat leaf parsley (optional)
Extra virgin olive oil to drizzle over the hummus (optional)
Directions
1. Warm the olive oil and the minced garlic with the Aleppo pepper in a deep skillet over medium-high heat until the garlic starts to color, about 1 minute. Add 1-1/2 cups of the cooked chickpeas and some salt. Sauté, stirring often, until all liquid has evaporated. Taste, adjust the seasoning, and set aside or refrigerate, covered, for 3 to 5 days.
2. In a food processor or blender, process the rest of the chickpeas to obtain a smooth paste. Add the rest of the garlic, peeled, a little paprika, the tahini, lemon juice, salt, and cumin. Process to mix thoroughly and taste to adjust the seasoning.
3. You can store the hummus, covered, in the refrigerator for up to 5 days. When you are about to serve, transfer the hummus to a shallow bowl and make a well in the center. Add the chickpeas, sprinkle with paprika, drizzle with extra virgin olive oil, and, if you like, sprinkle with cilantro or parsley. Let come to room temperature before serving.
Serves 6 to 8
Recipe excerpted from Mediterranean Hot and Spicy by Aglaia Kremezi. Published by Broadway Books. Copyright 2009 by Aglaia Kremezi. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!
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