Posted in a magazine review on Paper Palate, this easy recipe comes from the Vegetarian Times

Makes about  3 cups

• 1 tsp. whole cumin seeds, lightly toasted over medium heat for 3 minutes in a small skillet, then ground into a fine powder
• 2 15-oz. cans of chickpeas, rinsed and drained
• 3 Tbs. lemon juice
• 3 cloves garlic, chopped
• 1/4 tsp. hot paprika.
• 1/8 tsp. cayenne pepper
• 2 Tbs. olive oil
• Salt
• Pepper

In a food processor, blend ground cumin, chickpeas, lemon juice, garlic, paprika and cayenne pepper until very finely chopped.  With the machine running, add oil and process until smooth.  Transfer puree to bowl.  Add salt and pepper to taste and combine.  Serve at room temperature.

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