- 1 cup of dried garbanzo beans (chickpeas) or 19 oz of cooked chickpeas, rinsed and drained
- 1 lb fresh spinach
- 4 large cloves of garlic, peeled
- 2 thick (½ inch) slices of day old bread with crust removed
- 15 blanched unsalted Marcona almonds
- 1 tsp cumin
- ¼ cup tomato sauce
- 1 tsp pimentón de La Vera (Spanish paprika)
- ¼ cup extra virgin olive oil
- 2 tablespoons of vinagre de Jerez (sherry vinegar)
- Salt and pepper to taste
- Cayenne pepper to taste (optional)
- Heat 1 tbsp oil in a skillet and sauté the bread, raw almonds, garlic, cumin, cayenne and black pepper over medium heat until golden brown on all sides of the bread. Transfer to a mortar, add salt and vinegar and mash to a paste with a pestle.
- Add remaining oil to the skillet and heat. Quickly sauté the spinach for a few minutes, add the paprika, chickpeas, bread and garlic paste, and spices. Cook over medium heat for a minute, adding water if the mixture is dry. Turn off the heat and leave it to sit for 10 minutes for the flavors to meld.
- Season with salt and pepper to taste.
- Serve with bread, a light drizzle of fresh olive oil and a sprinkle of pimentón.
- Buen provecho!
- 1/2 pound dried chickpeas
- 1 tablespoon baking soda
- 7 large garlic cloves, unpeeled
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon ground cumin, plus more for garnish
- 1/2 cup tahini, at room temperature
- 1/4 cup plus 1 tablespoon fresh lemon juice
- Paprika, for garnish
- 1/4 cup chopped parsley
- Pita bread, for serving
- Cover the dried chickpeas in a bowl with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
- Add the chickpeas and the garlic cloves to a medium saucepan, cover with 2 inches of fresh water and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
- Puree the chickpeas in a food processor with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
- Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
- Make an indent in the center of the hummus with a ladle. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.
Happy Women’s Day!