Herb, Garlic and Lemon Chickpea Dip - Yield: 2 1 /2 cups

Herb, Garlic and Lemon Chickpea Dip - Yield: 2 1 /2 cups

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This dip is similar to hummus but I left out the tahini (sesame paste) which is almost all fat and can be costly and not readily available. It also has a brighter, fresher flavor since the garlic and lemon are more noticeable.

 

2 cups canned chickpeas, drained and rinsed well
2 cloves garlic, crushed and peeled
2 lemons, juiced
2 teaspoons cumin
1 tablespoon olive oil
fine sea salt 
freshly ground pepper 
1 / 4 cup chopped Italian parsley
1 tablespoon chopped fresh chives

 

Equipment: 
Food processor fitted with steel blade.

Mix all ingredients, except parsley and chives, in a food processor to make a smooth paste. Remove from food processor and stir in fresh herbs. 

Can be prepared up to 2 days ahead. 

Serving Suggestion: Suitable as a dip for pita chips and raw vegetables or as a spread for grilled vegetable sandwiches.

Cook's Tip: 
To crush and peel garlic at the same time, you can place it on a cutting board and crush it with the side of a large chef's knife or a flat meat pounder. 

(Barbara Seelig Brown)