Chickpea and Olive Spread

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Chickpea and Olive Spread

 

1 14-ounce can chickpeas, drained and rinsed

2 scallions, thinly sliced

1/3 cup pitted Kalamata olives

1 tablespoon lemon juice

1/4 teaspoon coarse salt

large pinch cayenne

1/3 cup extra virgin olive oil

 

Combine all the ingredients except the olive oil in a food processor. Pulse to

combine and with the motor running, slowly pour in the olive oil.

Makes 1 1/2 cups.