Name: Chickpea Spread
Yield: Makes 1 quart
Ingredients: 1/2 Spanish or sweet onion, thickly sliced; Extra-virgin olive oil; Kosher salt and cracked black pepper; 40 large, plump sun-dried tomatoes (about 2 cups); 6 cloves garlic, smashed; 2 large shallots, thickly sliced; 8 leaves basil; 1 teaspoon ground cumin; 1 cup extra-virgin olive oil; 3 tablepoons fresh lemon juice; 3 cups Chickpea Confit , drained

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Chickpea SpreadChristopher Hirsheimer and Melissa Hamilton

This is a Greek version of hummus that captures the soul of the Mediterranean. For this recipe, be sure to use premium-quality imported sun-dried tomatoes; they should be plump and soft with red hue.

Recipe notes

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