A mildly spicy, smooth, light dip perfect for an aperitif or buffet.
You will need:
- 1 large jar of chickpeas (not dried)
- 175 ml olive oil
- 1 teaspoon pepper
- 2 tablespoons cumin
- 2 teaspoons hot paprika
Place the chickpeas and the olive oil into a large bowl and blend into a smooth puree.
Add the salt and pepper and the cumin and blend again.
It is important to taste as you go, adding more cumin as necessary.
Pour into a dish or traditional Spanish cazuela, sprinkling the top with a little more cumin and the hot paprika. Then place in the freezer for about 10 minutes to set slightly.
Serve with slices of raw carrot, cucumber, peppers and celery.