Spicy-Sweet Moroccan Chickpea Spread With Blood Orange

Friday, August 26, 2011

I've been thinking about making this spread ever since my friend, Kirsten, who is an excellent and adventurous cook, made something very similar to it at a lavish Moroccan-themed dinner party she hosted a while back, when we all lived in Berkeley.

Sweet, spicy chickpea spread by Eve Fox, Garden of Eating blog copyright 2011

But my son was born a few months later and everything kind of went to hell what with adjusting to motherhood and the resulting horrendous sleep deprivation so it's taken me a little while more than two years to get around to it... Nonetheless, I think it was worth the wait. (And I cannot say enough good things about sleep training -- thank you, Dr. Ferber!)

Chickpeas draining in colander in sink by Eve Fox, Garden of Eating blog copyright 2011

I was primarily inspired by Kirsten's use of blood orange juice and chipotles -- such interesting, delightful additions! It had never occurred to me before to make a hummus-y type spread sweet. Turns out she's a genius 'cause it's really good.

Mildly bloody blood oranges  by Eve Fox, Garden of Eating blog copyright 2011

I also used lime juice, chipotle peppers, garlic, cumin, cilantro, salt and pepper. I chose chipotles over jalapeños because I like their smoky flavor and relatively mild spice level and because I love the La Morena label.

"La Morena" brand Chipotles in Adobo by Eve Fox, Garden of Eating blog copyright 2011

The result is an addictive combination that is slightly spicy, slightly sweet, and deliciously savory. And super easy to make, too - I love posting a recipe that includes only one step in the directions (and not just because I am lazy, though I admit that I am.)

In the hopper, waiting to be processed by Eve Fox, Garden of Eating blog, copyright 2011

This spread goes well with toasted pita bread, olives, feta cheese, lamb, chicken or shrimp kabobs, pickled beets, tzatziki, chopped salad, and couscous. (And now I am drooling...)

Sweet, spicy chickpea spread by Eve Fox, Garden of Eating blog copyright 2011

-- print recipe --
Spicy-Sweet Moroccan Chickpea Spread With Blood Orange
Serves 4-6 as an appetizer

Ingredients

* 1 can (1 ½ cups) cooked chickpeas
* ½ cup citrus juice (you can use any kind but I used a mix of blood orange and lime juice - the blood orange will turn the spread a little pink but I think it looks nice)
* ½ cup cilantro, chopped
* 2 cloves garlic, peeled
* 1-2 chipotle peppers (you can use more or less pepper depending on how spicy you like your food, and you can substitute a small jalapeño for the chipotles, too - they're spicier)
* 1/4 cup olive oil
* 1-2 teaspoons honey or maple syrup
* 1 teaspoon cumin
* Sea salt to taste

Directions

1. Place all the ingredients in the bowl of a food processor and blend until smooth. Adjust for salt, honey, lime and spice. It's as simple as that!

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Just a note that I am submitting this recipe for the August edition of My Legume Love Affair, hosted by Preeti of Relishing Recipes.

4 comments:

Sam said...

This looks so good. Blood oranges are my favorite. I'm always looking for interesting hummus alternatives. It's delicious, but it can get old.

Kirsten Lindquist said...

Thanks for the shout out! That dinner was truly a wonderful night and one of my favorite dinner parties ever!

whatmoroccoeat said...

as a lover of the spicy food i have to thanks this,i reely enjoy it,regards

Simona said...

A very interesting recipe that I will certainly try once the citrus crop arrives. A nice combination of ingredients.

Friday, August 26, 2011

Spicy-Sweet Moroccan Chickpea Spread With Blood Orange

I've been thinking about making this spread ever since my friend, Kirsten, who is an excellent and adventurous cook, made something very similar to it at a lavish Moroccan-themed dinner party she hosted a while back, when we all lived in Berkeley.

Sweet, spicy chickpea spread by Eve Fox, Garden of Eating blog copyright 2011

But my son was born a few months later and everything kind of went to hell what with adjusting to motherhood and the resulting horrendous sleep deprivation so it's taken me a little while more than two years to get around to it... Nonetheless, I think it was worth the wait. (And I cannot say enough good things about sleep training -- thank you, Dr. Ferber!)

Chickpeas draining in colander in sink by Eve Fox, Garden of Eating blog copyright 2011

I was primarily inspired by Kirsten's use of blood orange juice and chipotles -- such interesting, delightful additions! It had never occurred to me before to make a hummus-y type spread sweet. Turns out she's a genius 'cause it's really good.

Mildly bloody blood oranges  by Eve Fox, Garden of Eating blog copyright 2011

I also used lime juice, chipotle peppers, garlic, cumin, cilantro, salt and pepper. I chose chipotles over jalapeños because I like their smoky flavor and relatively mild spice level and because I love the La Morena label.

"La Morena" brand Chipotles in Adobo by Eve Fox, Garden of Eating blog copyright 2011

The result is an addictive combination that is slightly spicy, slightly sweet, and deliciously savory. And super easy to make, too - I love posting a recipe that includes only one step in the directions (and not just because I am lazy, though I admit that I am.)

In the hopper, waiting to be processed by Eve Fox, Garden of Eating blog, copyright 2011

This spread goes well with toasted pita bread, olives, feta cheese, lamb, chicken or shrimp kabobs, pickled beets, tzatziki, chopped salad, and couscous. (And now I am drooling...)

Sweet, spicy chickpea spread by Eve Fox, Garden of Eating blog copyright 2011

-- print recipe --
Spicy-Sweet Moroccan Chickpea Spread With Blood Orange
Serves 4-6 as an appetizer

Ingredients

* 1 can (1 ½ cups) cooked chickpeas
* ½ cup citrus juice (you can use any kind but I used a mix of blood orange and lime juice - the blood orange will turn the spread a little pink but I think it looks nice)
* ½ cup cilantro, chopped
* 2 cloves garlic, peeled
* 1-2 chipotle peppers (you can use more or less pepper depending on how spicy you like your food, and you can substitute a small jalapeño for the chipotles, too - they're spicier)
* 1/4 cup olive oil
* 1-2 teaspoons honey or maple syrup
* 1 teaspoon cumin
* Sea salt to taste

Directions

1. Place all the ingredients in the bowl of a food processor and blend until smooth. Adjust for salt, honey, lime and spice. It's as simple as that!

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Just a note that I am submitting this recipe for the August edition of My Legume Love Affair, hosted by Preeti of Relishing Recipes.

4 comments:

Sam said...

This looks so good. Blood oranges are my favorite. I'm always looking for interesting hummus alternatives. It's delicious, but it can get old.

Kirsten Lindquist said...

Thanks for the shout out! That dinner was truly a wonderful night and one of my favorite dinner parties ever!

whatmoroccoeat said...

as a lover of the spicy food i have to thanks this,i reely enjoy it,regards

Simona said...

A very interesting recipe that I will certainly try once the citrus crop arrives. A nice combination of ingredients.