When Hummus Isn't Hummus

I made this appetizer recently to bring to a dinner party. I described it as a "roasted chickpea spread," and the hostess replied, "Oh, you're bringing hummus." No, I said, this is not hummus.

Americans tend to assume that everything made with puréed chickpeas is hummus, but this humble legume is more versatile than that.

According to Wikipedia (Markipedia was unavailable for comment), "Hummus is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic."

My spread is not that. Well, except for the chickpeas and, even then, my chickpeas are roasted.

OFB (Our Friend Barbara) made a version of this for us years ago, and since then I have tinkered until I have come up with today's recipe.

Don't balk at the amount of shallots used, as they provide a significant amount of flavor for this spread.

Served with raw vegetables, this is a very healthy before-dinner appetizer, or snack throughout the day.

~ David

Roasted Chickpea and Shallot Spread

2 15-ounce cans garbanzo beans, drained

10 large shallots, peeled and quartered

1/2 teaspoon ground cumin

1/2 teaspoon Chimayo chile powder (or cayenne pepper), or to taste

finely grated zest of one orange

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup extra virgin olive oil, divided, plus extra

1/2 cup orange juice

    

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.

This 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.

Serve with pita wedges or fresh vegetables: carrots, bell peppers, celery.