Smoky Chickpea Dip
1 lb dried chickpeas, soaked overnight
2 tsp. Cumin seeds
4 cloves garlic, minced
6 Tbsp. lemon juice
½ tsp. smoked paprika
¼ tsp. olive oil
3-4 drops lemon oil
salt
pepper
Cover chickpeas with water and simmer on stovetop until tender. Drain and cool. In a skillet, toast cumin seeds until lightly golden and
fragrant. Cool seeds and grind in spice grinder. In a food processor combine chickpeas with garlic, lemon juice, cumin, paprika and
lemon oil. Drizzle in olive oil while processing mixture until it is smooth. Season to taste with salt and pepper.
