Ingredients

Preparation 20 minutes

4 tablespoons extra-virgin olive oil
15-ounce can chickpeas, drained
1 small onion, diced
2 teaspoons cumin
2 tablespoons cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tahini (sesame seed paste)
2 cloves garlic

Directions

Heat 2 tablespoons olive oil in a medium skillet over a moderate flame. Add the chickpeas and onion and saute, stirring frequently, until onions are just tender, about 4 minutes.

Add the cumin and continue cooking, stirring constantly, for 1 minute. Remove pan from the heat and add the vinegar to deglaze the pan and loosen any cumin that has stuck to the bottom.

Transfer the chickpea mixture, being sure to get as much of the oil and cumin as possible, to the bowl of a food processor. Leave uncovered for 5 minutes to cool slightly.

Add remaining ingredients and pulse until chunky smooth.

Makes about 2 cups.