Roasted Chickpea and Shallot Spread
Like hummus but not quite, the roasted shallots and chickpeas give this spread extra flavour.
Ingredients
- 2 15-ounce cans Garbanzo Beans (Chickpeas) drained
- 10 large Shallots peeled and quartered
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Chimayo chile powder to taste, or cayenne pepper
- 1 Orange for zest, finely grated
- 1 teaspoon Salt
- 1/2 teaspoon Freshly ground pepper
- 1/2 cup Extra virgin olive oil divided, plus extra
- 1/2 cup Orange Juice
Instructions
- Preheat oven to 350ºF.
- Mix chickpeas, shallots, cumin, chile powder, orange zest, salt, and pepper in a large bowl.
- Add ¼ cup olive and mix well.
- Line a baking sheet with aluminum foil and spread chickpea mixture evenly on foil.
- Roast until the shallots are tender and brown, but not burned - about 30 minutes.
- Place chickpea mixture and any accumulated pan juices in a food processor.
- Add the remaining olive oil and purée until smooth.
- Taste for seasoning and adjust to your liking.
- Then, with motor running, add orange juice until you reach the consistency you want. If the spread is still too thick, you can add more olive oil, orange juice, or even water to get the perfect consistency.
- Serve with pita wedges or fresh vegetables: carrots, bell peppers, celery.
Notes
This spread keeps well, covered, in the refrigerator, but may thicken. Just stir in some additional liquid (olive oil, orange juice, or water) to bring it back to the right consistency.
Tried this recipe?Let us know how it was!