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Yeah, yeah, so it’s kinda like hummus, but not technically hummus.  Real hummus has lemon, garlic, and tahini (sesame paste) in it.  This is a little different.  But, yum(!), is it good!

Garbanzo bean dip
yields about 3 cups dip

I find that this dip really improves after spending at least 24 hours in the fridge.  It will thicken slightly and also allow the flavors to marry.

  • 1 cup dried garbanzo beans (otherwise known as chickpeas)
  • 1 dried chipotle pepper
  • 1/2 bay leaf
  • 2 large cloves garlic
  • 2 Tablespoons olive oil
  • kosher salt to taste
  • 1/2 to 1 teaspoon red wine vinegar
  • 1/2 teaspoon chopped fresh marjoram
  • dash cayenne pepper

At least 4 hours in advance, or overnight, soak the beans in 4 cups water.  When they have finished soaking, pour off the water and place the beans in a small pot.  Add fresh water so that the beans are covered by at least 2 inches.  Add one clove of garlic, the chipotle pepper, and the bay leaf.  Set the pot over medium heat, and simmer, adding a little water if necessary, until the beans are tender.  This will take anywhere from 45-90 minutes, depending upon the beans, the cooking temperature, and how long they soaked.  Allow to cool completely. Remove the bay leaf.

Meanwhile, either finely chop, or mortar the remaining garlic clove.

Using a slotted spoon, lift the beans out of the pot and place in a blender, along with the chipotle pepper and garlic clove.  Add a few Tablespoons of the cooking liquid, a dash of cayenne, a pinch of kosher salt, 1/2 teaspoon red wine vinegar, marjoram, and the remaining garlic clove that has been chopped or mortared.  Place the lid on the blender and pulse to get it going.  If the mixture is too thick, use a spoon to stir the ingredients, and judiciously add more of the bean liquid.  When it finally starts to blend on it’s own,  puree until it’s smooth.  Taste, and add more seasoning as needed.

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