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.

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!)

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.

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.

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.)

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...)

-- 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:

• Hummous With Caramelized Onions & Garlic Topped With Golden Beets, Pinenuts & Greek Yogurt
• Warm, Spiced Chickpea & Arugula Salad
• Cumin-Scented Quinoa With Grated Beets Topped With Quick Curried Chickpeas

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