The Whole World on Your Grill

See Also
Summer Recipes
  Fava Purée with Grilled Baguette

The Chef
Michael Psilakis of Onera

Serves 6

2 1/2 cups strained canned chickpeas
1/4 cup red-wine vinegar
8 ounces sun-dried tomatoes
4 shallots, chopped
12 cloves garlic
5 basil leaves
1 teaspoon fresh thyme
2 tablespoons dry oregano (preferably from Greece)
About 1/4–1/2 cup extra-virgin olive oil, plus 2 tablespoons for baguette
Salt and freshly ground black pepper, to taste
Day-old rustic baguette, sliced into 1/2-inch-thick pieces at a 45-degree angle

Cooking Instructions
Make sure the chickpeas are dry before adding to a food processor with the vinegar, tomatoes, shallots, garlic, basil, thyme, and oregano. Purée while slowly adding 1/4–1/2 cup of oil and scraping the sides of the bowl as needed, until a smooth paste forms. Season with salt and pepper. (This mixture will keep for up to two weeks, covered in the refrigerator.)

Brush the baguette slices with oil and sprinkle with salt and pepper. Grill over hot coals until slightly charred. Spread the fava purée onto the bread.

Best With
Salad of Warm Grilled Octopus, Tomato, Sweet Onion,
and Feta Cheese

Photograph by Mitchell Feinberg