Chana Masala Dip

My husband and I have recently taken up bridge. We're aware that it's a nerdy, old-timey pursuit, yet we really like it...maybe exactly because it is so dusty and grandma-esque. On Friday night we had our bridge buddies over, and since I had an extremely ripe tomato, cilantro and garbanzo beans I thought I'd make a hummus-like dip version of the Indian dish Chana Masala to nibble on between tricks.

I was shocked at my guests effusiveness and the quickness with which the bowl of dip was emptied. This healthy, flavorful vegetarian dip is a great, make-ahead appetizer for any party or for your own personal snacking.

1 14.5 ounce can garbanzo beans
2 teaspoons olive oil
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
3/4 cup water
1/2 cup chopped seeded tomato
2 tablespoons good quality olive oil
1/8 teaspoon garam masala
2 tablespoons chopped fresh cilantro

Drain garbanzo beans.

Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute. Add chickpeas, water, and tomato; cook 5 minutes or until liquid almost evaporates. Remove from heat; stir in garam masala, cool.

Transfer to bowl or food processor. Puree garbanzo bean mixture and incorporate olive oil with immersion blender in bowl or in food processor. Fold in cilantro. Serve with pita chips.