Creamy Dip

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Creamy Dip

 

 

1 cup cooked chickpeas

juice of 1 lemon

small bunch of fresh parsley

small bunch of fresh basil

2 garlic cloves, crushed

100 ml (6 3/4 tbsp) olive oil

salt, to taste

1/4 tsp freshly crushed black pepper

 

 

1. Place the chickpeas in a blender with the lemon juice and garlic

and blend until smooth.

 

2. Pull the basil leaves off their stems but you can use all of the

parsley, stalks and all. Chop the herbs coarsely then add to the

chickpeas while the blender is still running.

 

3. When you have a lovely green puree slowly pour in the olive oil,

allow to blend for a few moments more then add your seasoning and

blend them through.

 

4. Place in a bowl and place in the fridge for a few hours before

serving. This dip will thicken as it cools.

 

 

 

NOTE: The best results for this dip are achieved if the chickpeas are

blended while they are still warm.

 

It can be mode in the morning before your dinner party giving the

flavours time to meld together.

 

 

 

Serves 4.