Chickpea Puree with Cumin Oil

Ingredients

• 1 teaspoon cumin seeds
• 3/4 cup extra-virgin olive oil
• Two 15-ounce cans chickpeas
• drained
• 1 tablespoon minced garlic
• 1 tablespoon fresh lemon juice
• Salt
• 2 tablespoons chopped cilantro
• Carrot
• zucchini or cucumber rounds
• sliced 1/4 inch thick
• for serving

Instructions

1. In a small skillet, toast the cumin seeds over moderate heat, shaking the pan frequently, until fragrant, about 2 minutes.
2. Add the olive oil and cook over low heat for 30 seconds.
3. Transfer the cumin oil to a bowl and let cool.
4. In a food processor, puree the chickpeas, garlic and lemon juice; season with salt.
5. With the machine on, gradually pour in all but 2 tablespoons of the cumin oil, leaving most of the seeds in the bowl; puree until smooth.
6. Add the cilantro and pulse just until combined.
7. Spoon the chickpea puree into a serving bowl.
8. Drizzle with the reserved cumin oil and seeds; serve with the vegetables.