the secret ingredient here is drained yogurt, which is just yogurt hung for a few hours in cheesecloth or a colander. You will easily use the remaining 'yogurt cheese' as a spread, or to thicken dressings or in mashed potatoes.
- 1 cup dried chickpeas, picked over, rinsed, and soaked in 4 cups water for 6 hours or overnight; or 2 cups drained and rinsed canned chickpeas
- 4 cups water (if using dried chickpeas)
- salt
- 2 to 4 garlic cloves to taste
- 1 tsp ground cumin seeds
- 4 T extra virgin olive oil
- 3 T fresh lemon juice (more to taste)
- 3 T drained yogurt
- 1/2 tsp aleppo pepper (I used 1/8 t ancho chile & 3/8 t spanish paprika)
Bring dried chickpeas to a boil, reduce heat and simmer for one hour. Add about 2 tsp salt and continue to simmer for another hour. Drain.
Process garlic in a food processor until it adheres to the sides of the bowl. Scrape down the sides, add the chickpeas and cumin and process to a coarse puree.
Combine 3 T olive oil with the lemon juice and yogurt; add to the chickpeas and process until smooth. Add salt and a bit more lemon juice if you like. I added the pepper/paprika mix as well, but really you would drizzle the remaining olive oil over the top, and then sprinkle with the aleppo pepper.
