By Victoria Hart Glavin of Tiny New York Kitchen
Try this Greek spread with pita wedges and topped with feta and dill.
- 1/2 Sweet Onion (Thinly Sliced)
- 1 Cup Olive Oil Plus More For Brushing
- Kosher Salt
- Freshly Ground Pepper
- 7 Garlic Cloves (Smashed)
- 40 Large Sun-Dried Tomatoes (Plumped)
- 2 Large Shallots (Sliced)
- 6 Basil Leaves
- 1 Teaspoon Ground Cumin
- 3 Tablespoon Fresh Lemon Juice
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Mustard Seeds
- 2 1/2 Cups Cooked Chickpeas (Drained)
- Peeled Garlic Cloves From 1 Head of Garlic
- Whole Black Peppercorns
- Blended Oil (Half Canola & Half Olive)
Brush onion slices with olive oil and season with kosher salt and pepper. On a griddle pan or in a skillet, grill onions until tender and slightly charred.
Soak sun-dried tomatoes in hot water for 20 minutes. Drain and set aside.
In a food processor or blender combine onions with smashed garlic cloves, plumped sun-dried tomatoes, shallots, basil and cumin. Pulse into a chunky purée. With the motor running drizzle in 1 cup olive oil and lemon juice.
Preheat oven to 350 degrees. In a Dutch oven, combine peeled garlic cloves, cumin seeds, mustard seeds, and chickpeas. Season liberally with kosher salt and peppercorns. Barely cover with blended oil. If you have leftover blended oil use it for another recipe. Place in oven and cook, covered, for 45 minutes.
Remove from oven and let cool. When mixture is cool, drain and fold into reserved onion and sun-dried tomato mixture. Purée in batches until all ingredients are combined and thick. Season to taste with kosher salt and pepper. Add more blended oil for a creamer spread.
Transfer to serving bowl and serve with pita wedges. Top with feta and dill if you want.
Makes about 1 quart.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.