add to shopping list Ingredients

1 can (19 oz) Chickpeas, drained and rinsed
1 head Roasted Garlic
1/4 cup roasted red peppers, chopped
juice of one lemon
2 tbsp Olive Oil
coarse salt and freshly cracked black pepper
4 tbsp water or vegetable/chicken stock
1 tomato, chopped
1 tbsp fresh parsley or basil, chopped
1 tbsp olive oil (to drizzle on top at the end)

Preparation

To roast garlic: Cut about 1/4" off the top of the garlic head and then place it on a piece of foil. Season with salt and pepper, and drizzle 1 tbsp of olive oil on top. Wrap the garlic head with the foil, then bake it at 425 F for a good 30 minutes.

In a food processor, add in the drained and rinsed chickpeas, roasted garlic, roasted red pepper, lemon juice, olive oil, salt and pepper. Pulse a few times until you start to see the beans breakdown, then add in 4 tbsp of water and pulse a few times more. The dip should be smooth in texture.

Pour the dip into a bowl, place the chopped tomatoes on top, and drizzle good quality fruity olive oil on top of the tomatoes and dip. Sprinkle chopped fresh parsley or basil and serve with veggie stocks and warm pita bread.

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Reviews

11/13/09

Nancyscooking says:

My husband and I love this dip, so obviously I need to give it a big thumbs up! Hope you all try this one!

11/16/09

Theresa111 says:

Sounds like this dip would be the hit of any party. Which chips do you recommend that would go best?

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