|3 tablespoons olive
1 medium-size red onion,
2 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon dried Greek oregano
1 15.5-ounce can chickpeas, drained
2 tablespoons water
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper,
Lemon slices for garnish
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.
the cooled onion mixture to a food processor. Add the chickpeas, and
until smooth. Add the 2 tablespoons water, the remaining 2 tablespoons
oil, lemon juice, salt and cayenne, if desired, and process until
to a serving bowl and serve immediately, garnished with lemon slices,
cover and refrigerate for up to two days.
dippers: pita chips or warmed pita triangles.