CHICKPEA "MAYONNAISE" WITH SWEET-TART ONIONS AND BASIL

CHICKPEA "MAYONNAISE" WITH SWEET-TART ONIONS AND BASIL

Makes about 1 cup.

Note: Not your mother's hummus, this spread/sauce/dip combines chickpeas with vinegar-sweetened onions and garlic as the main trio of the recipe. Backup is done by paprika, cumin and peppers. Add this bold, tart-sweet and robust spread to sandwiches of sliced eggs, meats or any vegetables. It will last eight days in the refrigerator.

• 1 medium onion, diced into 1-in. pieces

• 1 large garlic clove, crushed

• 1/4 c. Spanish sherry vinegar, or cider vinegar, and more for later

• 1/2 tsp. freshly ground black pepper

• 1/2 tsp. sweet paprika (Spanish if possible)

• Generous pinch hot red pepper flakes

• 1 (15-oz.) can chickpeas, rinsed and drained

• 1/4 c. tightly packed fresh basil leaves, and more if needed

•1/4 to 1/3 c. good-tasting extra-virgin olive oil

Directions

In a glass or pottery bowl combine the onion, garlic, vinegar, black pepper, cumin, paprika and red pepper. Cover with a paper towel and microwave at high power for 3 minutes. Let cool while preparing the other ingredients.

In a food processor or blender, combine the chickpeas, basil and olive oil starting with the smallest amounts. Add the cooled vinegar-onion mixture and purée. Taste for a piquant snap of tartness from the vinegar, adding more if needed, and for salt. Adjust other seasonings to taste. Purée until very smooth.

Having the mixture sit an hour or so at room temperature ripens and opens up even more character.

Nutrition information per 2 tablespoons:

Sodium53 mgCarbohydrates12 g

Saturated fat1 gCalcium26 mg

Protein3 gCholesterol0 mg