Yield: 1 Servings
Measure | Ingredient |
---|---|
1 can | (19-ounce) chick-peas; rinsed and drained (about 2 cups) |
2 \N | Garlic cloves; chopped and mashed to a paste with 1/2 teaspoon salt |
½ cup | Packed fresh parsley leaves; washed well and spun dry |
¼ cup | Water |
3 tablespoons | Fresh lemon juice |
¼ cup | Extra-virgin olive oil |
Can be prepared in 45 minutes or less.
Accompaniment: 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.
Gourmet July 1995 The Last Touch Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998