Prepare along with Alex as she sells store-bought hummus for her own chickpea dip with bloomed spices!
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Spicy Chickpea Dip with Crudités
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 25 minutes
Active: 25 minutes
Yield: 4 to 6 servings

Active ingredients

Dip:

1/2 teaspoon cayenne
1 teaspoon sweet curry powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon coriander seeds, lightly squashed
3 tablespoons extra-virgin olive oil
2 large cloves garlic, grated
Kosher salt
One 15-ounce can low-sodium chickpeas, thoroughly rinsed
Passion and juice from 1 big lemon
2 tablespoons tahini
Maldon salt
1/4 cup flat-leaf parsley leaves

Crudités:

12 small to medium carrots, tops eliminated, peeled and cut in half crosswise and lengthwise
8 medium stalks celery, peeled and halved crosswise
1 lot medium red radishes, tops intact, split lengthwise
6 Kirby (or Persian) cucumbers, peeled and quartered lengthwise

Instructions

Prepare the dip: Spread the cayenne, curry powder, paprika, oregano and coriander in a big saute pan with 2 tablespoons of the olive oil. Place over low heat and add the garlic. Season with kosher salt and cook for 1 to 2 minutes so the garlic mellows somewhat. Stir in the chickpeas and cook for an additional 3 to 5 minutes over medium heat so the chickpeas become warm and more tender. Add a couple of grates of lemon passion and the juice from the lemon.

Puree: Transfer the chickpea mix to the bowl of a food mill; add the tahini and procedure until the mixture is entirely smooth, adding 2 tablespoons water if needed. Taste for seasoning. Transfer to a serving bowl, drizzle with the staying tablespoon olive oil and sprinkle with the Maldon salt and the parsley leaves.

Serve: Organize all of the crudités on a large platter with the bowl of hummus in the center.

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Alex Guarnaschelli's Spicy Chickpea Dip with Crudités|Food Network

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