Cook along with Alex as she trades in store-bought hummus for her own chickpea dip with bloomed spices!Get the recipe https://foodtv.com/3G8FKHRSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Spicy Chickpea Dip with CruditsRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 25 minActive: 25 minYield: 4 to 6 servingsIngredientsDip:1/2 teaspoon cayenne1 teaspoon sweet curry powder 1 teaspoon smoked paprika 1 teaspoon dried oregano 1 teaspoon coriander seeds, lightly crushed 3 tablespoons extra-virgin olive oil 2 large cloves garlic, grated Kosher salt One 15-ounce can low-sodium chickpeas, thoroughly rinsed Zest and juice from 1 large lemon 2 tablespoons tahini Maldon salt 1/4 cup flat-leaf parsley leaves Crudits:12 small to medium carrots, tops removed, peeled and halved crosswise and lengthwise8 medium stalks celery, peeled and halved crosswise 1 bunch medium red radishes, tops intact, split lengthwise 6 Kirby (or Persian) cucumbers, peeled and quartered lengthwise DirectionsPrepare the dip: Spread the cayenne, curry powder, paprika, oregano and coriander in a large saute pan with 2 tablespoons of the olive oil. Place over low heat and add the garlic. Season with kosher salt and cook for 1 to 2 minutes so the garlic mellows slightly. Stir in the chickpeas and cook for an additional 3 to 5 minutes over medium heat so the chickpeas become warm and more tender. Add a few grates of lemon zest and the juice from the lemon.Puree: Transfer the chickpea mixture to the bowl of a food processor; add the tahini and process until the mixture is completely smooth, adding 2 tablespoons water if needed. Taste for seasoning. Transfer to a serving bowl, drizzle with the remaining tablespoon olive oil and sprinkle with the Maldon salt and the parsley leaves. Serve: Arrange all of the crudits on a large platter with the bowl of hummus in the center.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#AlexGuarnaschelli #FoodNetwork #SpicyChickpeaDip #CruditsAlex Guarnaschelli's Spicy Chickpea Dip with Crudits | Food Networkhttps://www.youtube.com/watch?v=wQltU1POfwU
