1 tsp + 1 Tbsp extra virgin olive oil
2 tsp minced garlic
1 tsp ground cumin
1 3/4 cups cooked chickpeas or 1 can (15 1/2 oz) chickpeas, rinsed and drained
3/4 cup chicken or vegetable broth, divided
1 tsp minced fresh red chile pepper (wear plastic gloves when handling)
1 Tbsp lime juice
1/4 tsp salt
2 Tbsp coarsely chopped toasted pumpkin seeds
In a large skillet, combine 1 teaspoon oil, garlic, and cumin. Cook over low heat 1 minute, or until sizzling and fragrant. Do not brown garlic. Add chickpeas, 1/2 cup broth, and chile pepper. Cook, smashing chickpeas occasionally with a fork, about 8 minutes, or until scant liquid remains.
Transfer mixture to a food processor fitted with a metal blade or to a blender. Add lime juice, salt, and remaining 1 tablespoon oil. Process about 30 seconds, scraping down sides of the bowl as needed, until mixture is consistency of chunky peanut butter. Add up to 1/4 cup more broth and process to make a moist but not runny consistency. Taste and add more chile pepper, if desired.
Transfer to an 8"-wide dish (such as a pasta bowl) that has sides at least 1 1/2" high. Spread to smooth. Scatter seeds evenly on top. Cover and refrigerate at least 1 hour (or as long as 1 day) to allow flavors to develop.
Makes 10 servings (2 Tbsp each)
Per serving: 79 calories, 3 g protein, 9 g carbohydrate, 4 g fat, 0 mg cholesterol, 2 g fiber, 71 mg sodium
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