Chickpeas With Lemon (Dip or Spread)

[Guest guest]

Serve this dip warm, cold, or at room temperature, but be sure to add the lemon

juice at the last minute to keep the flavors as fresh as possible.

 

Chickpeas with Lemon

 

2 cups (500 ml) canned chickpeas (garbanzos, ceci),

drained and rinsed

8-12 kalamata olives, pitted and coarsely chopped

1 shallot, finely chopped

3 Tbs (45 ml) olive oil

Salt and freshly ground pepper to taste

The grated zest and juice of 1 lemon

1/4 cup (60 ml) chopped fresh parsley (or cilantro)

 

Combine the chickpeas, olives, shallot, olive oil, salt, and pepper in an

electric food processor and process to the degree that you prefer - I like it

quite chunky. This may be prepared in advance and refrigerated until ready to

serve. Stir in the lemon zest, juice, and parsley immediately before serving.

Serve with toasted pita bread, crackers, or melba toast (GF where necessary).

 

Serves 4 to 6.

 

Bon appetit from the Chef at World Wide Recipes

 

 

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What does Yhwh Elohim require of you?

To act justly

and to love mercy

and To walk humbly with your Elohim.

 

Baruch haba b'shem Adonai

 

hahcim (Micah) 6:8

 

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