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.
Frank
June 24, 2017 at 2:36 pmBelieve me, I wouldn't balk at the shallots. I can just imagine the lovely flavor they lend to this spread. And being a chickpea maven, this is right up my alley. Adding shallots to this week's shopping list, the chickpeas are already in the cupboard.
Cocoa & Lavender
June 24, 2017 at 10:34 pmI hope you enjoy it, Frank. It's funny, I start to panic if I don't have a full bowl of shallots in the kitchen…
Jean | DelightfulRepast.com
June 24, 2017 at 3:11 pmNo, David, this is not hummus. But people mess with hummus so much and call everything with chickpeas hummus. I'd have to check with "Markipedia," but I have a very strict definition of hummus. Whatever you call this, I want it! I'm positively drooling!
Cocoa & Lavender
June 24, 2017 at 10:36 pmI had a discussion with someone the other day, Jean, and he asked me if I add cream to my piccata. I said, all too quickly,"Hell, no! Do you?" Well, you can guess the answer. I said, "Do what you want but, don't call it piccata!” I know you will love this!
Liz (Good Things)
June 24, 2017 at 6:22 pmThe roasted eschalots would make for a delicious, sweet flavour, David. A lovely dish indeed.
Cocoa & Lavender
June 24, 2017 at 10:37 pmI agree, Liz – they add a sweetness that I love!
jc
June 25, 2017 at 11:16 amThanks for this, David. Garlic is a migraine trigger for me (as are raw onions), so I have had to avoid hummus. Finally, cooked onions, no garlic, and a hummus-alternative I'll be able to eat. [Jill's friend] Jan
Cocoa & Lavender
June 26, 2017 at 1:10 pmJan – it's nice to hear from you! I completely understand about the garlic and raw onions issue – which will make Cocoa & Lavender a safe space for you, as I use neither! Take care, and I hope the migraines stay away!
Inger @ Art of Natural Living
June 25, 2017 at 6:10 pmI would never balk at the amount of shallots David! Looks delicious!
Cocoa & Lavender
June 26, 2017 at 1:11 pmI don't either, Inger, but every time I make this, I think – wow, that is a lot of shallots!
Cheri Savory Spoon
June 25, 2017 at 6:24 pmLove that you roasted the chickpeas David, I roasted some recently and had forgotten how delicious they are this way, added bonus that this spread is so healthy.
Crazy weather on the coast the last few days, very warm. Take care!
Cocoa & Lavender
June 26, 2017 at 1:12 pmCheri – When I am eating this, I tend to forget how healthy it is, as the flavor is so rich and full.
Stay cool – I am sure your regular weather will return!
All That I'm Eating
June 26, 2017 at 11:37 amThis sounds delicious! Love the idea of roasting the chickpeas, I need to try this, it would be perfect to snack on at work!
Cocoa & Lavender
June 26, 2017 at 1:13 pmThanks, Caroline – it is a perfect work snack. I make carrot chips (instead of sticks) so I can get more with each bite!
Agness of Run Agness Run
June 26, 2017 at 1:30 pmThis truly seems like a delightful spread! Can't wait to try it!
Cocoa & Lavender
June 26, 2017 at 1:36 pmThanks, Agness – and thanks for your comment, and your visit to Cocoa & Lavender!
Anonymous
June 26, 2017 at 2:28 pmsounds good and I will try it.
hummus: here in the UK, there are now so many so called hummus: butternut, carrot, sun dried tomatoes ecc….
of course they are not hummus and I find them irritating (I mean, their names), on the other hand that naming works: most people immediately understand that it is going to be something creamy, spreadable, lightly spiced ecc…. when we had the restaurant I resisted for a long time to have a roasted butternut hummus on my menu, but eventually I gave it, because any other alternative (dip, spread, cream) did not have the same appeal – sad, but true. stefano
Cocoa & Lavender
June 26, 2017 at 7:25 pmYou are so right, Stefano – and it isn't just hummus. It's aïoli, Carbonara, and a variety of other things. And I agree with you – wishing we had better words to describe this particular dish. Maybe pâté would work?
Gerlinde de Broekert
June 28, 2017 at 12:43 pmThis is a wonderful recipe. I love hummus and different spreads . Keep on tinkering with recipes , we benefit from it.
Cocoa & Lavender
July 4, 2017 at 3:21 pmNo to worry, Gerlinde – I am a tinkerer by nature!
Valentina
July 2, 2017 at 1:49 amDavid, I am loving this recipe. That shot of the chickpeas and shallots on the sheet pan is making my mouth water. I will be trying this one for sure! Thank you!
Cocoa & Lavender
July 4, 2017 at 3:22 pmThanks, Valentina! I don't know what I would do without shallots!
John | heneedsfood
July 3, 2017 at 11:10 amHmmm, you've shed new light on chickpea spread. I've never thought to roast them beforehand. I like it. And the amount of shallots. Hand me a cracker!
Cocoa & Lavender
July 4, 2017 at 3:22 pmYou are going to love it, John! Roasting them gives such a nutty flavor!
Unknown
July 8, 2017 at 2:55 pmHave to try this spread. It looks delicious. Love roasted chickpeas 🙂
ciao da Anna and Giovanna
Cocoa & Lavender
July 8, 2017 at 3:24 pmI think you will love this, Anna and Giovanna!
Susan Manfull
July 14, 2017 at 6:19 pmI have a recipe (I think from the write-in section of Gourmet) that included orange zest. I liked it quite a bit and now I am curious if the chick peas were roasted. Must look…or try this one!
Cocoa & Lavender
July 15, 2017 at 9:22 pmMaybe that is where Barbara got the recipe – let me know!