We use dried chickpeas at Claire’s, but when I’m at home and need a last-minute dip for myself or for guests, I’m grateful for a can of chickpeas that I always have in the cupboard.
1organic red bell pepper, halved and seeded
3tablespoons plus 1teaspoonextra-virgin olive oil, divided
113-ounce can organic chickpeas, drained
2tablespoons freshly squeezed lemon juice (from about ½lemon)
Sea salt, to taste
Preheat the oven broiler to the high setting and raise the oven rack to the highest rung. Line a sheet pan with parchment paper or spray it with nonstick olive oil spray. Arrange the pepper halves cut side down on the prepared sheet. Broil for about 10-12 minutes, until the pepper halves are charred and the skin shriveled. Remove from the broiler, set the halves in a bowl, and cover the bowl with an inverted plate. Let stand for about 20 minutes, until the peppers “steam” and are cool enough to handle. Using your fingers, remove most of the charred skin, but leave alittle behind for good flavor.
Meanwhile, heat the 3tablespoons of olive oil in a small skillet over low-medium heat. Add the garlic slices and cook for about 7 minutes, stirring frequently, until golden but not brown. Set aside to cool a bit.
Place the drained chickpeas in the bowl of a food processor fitted with a metal blade. Add the peeled roasted pepper halves. Add the cooked garlic and the remaining olive oil, using a rubber spatula to scrape the skillet. Add the cumin, tahini, lemon juice, water, salt, and pepper. Cover and process for about 30 seconds, stopping once or twice to scrape down the sides of the bowl, until nearly smooth. Taste for seasoning. Turn into a shallow rimmed bowl.
Just before serving, use the back of ateaspoon to make a well in the center of the hummus, then pour the remaining teaspoon of olive oil into the well. Sprinkle the hummus lightly with paprika.