Monday, June 11, 2007

Chickpea, Garlic & Parsley

We tried this with our last share of parsley—it’s a delicious twist on the standard hummus dip.

1 19-ounce can of chickpeas, drained & rinsed

2 cloves of garlic, mashed to a paste with ½ tsp salt

½ cup packed fresh parsley

¼ cup water

3 Tb lemon juice

¼ cup olive oil

In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasted pita wedges or French bread.

Source: Gourmet

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