Monday, August 13, 2012
ultimate chickpea dip
This is one of my most favorite and most often used recipes: chickpea dip. It doesn't have tahini, so it isn't a true hummus, but if you like hummus you'll enjoy this as well.
Ultimate Chickpea Dip
1/2 cup onion (or shallots), chopped
2 - 4 cloves garlic, chopped
1/2 cup olive oil
1 can chickpeas (drained and rinsed)
2 tablespoons and 1 teaspoon lemon juice
1/3 cup parsley + 1/4 cup mint (or 1/3 cup basil)
1 teaspoon kosher salt
pepper to taste
In a medium size saucepan, heat 1/4 cup of the the oil. Add onion, then after a little while the garlic too. Let cook for 2 - 3 minutes, until translucent. Add chickpeas and cook for 1 -2 minutes. Let cool.
In the bowl of a food processor, combine lemon juice, herbs, salt and pepper. Add in the chickpea mixture, begin to process and while the machine is running add the remaining 1/4 cup olive oil. It can be served warm but is better cool. I like it on toast with sliced tomatoes, but it goes well with pita, crackers, on a wrap, on a sandwich, with kale, with spinach, with eggplant...in short, just about anything.