Chickpea, Garlic and Parsley Dip

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Chickpea, Garlic and Parsley Dip

 

1 19-ounce can chick-peas, rinsed and drained

2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

1/2 cup packed fresh parsley leaves, washed well and spun dry

1/4 cup water

3 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

toasted pita wedges or toasted French bread slices

 

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 toasts.

Makes about 2 cups.