Chickpea and Caramelized Onion Dip
From Party Dips by Sally Sampson

  • 3 tablespoons olive oil
  • 1 medium-size red onion, chopped
  • 2 garlic cloves, minced
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried Greek oregano
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper, optional
  • Lemon slices for garnish
  •     Place a large, nonstick skillet over very low heat and add 1 tablespoon of the oil. When it is hot, add the onion, garlic, cumin and oregano and cook, stirring a few times, until the onion is lightly browned, about 20 minutes. If it dries out at all, add water, 1 tablespoon at a time. Set aside to cool.

        Transfer the cooled onion mixture to a food processor. Add the chickpeas, and process until smooth. Add the 2 tablespoons water, the remaining 2 tablespoons oil, lemon juice, salt and cayenne, if desired, and process until smooth.

         Transfer to a serving bowl and serve immediately, garnished with lemon slices, or cover and refrigerate for up to two days.

         Divine dippers: pita chips or warmed pita triangles.


    Party Dips!


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