Recipe - Chick-Pea Garlic And Parsley Dip

1 cn (19ounce) chickpeas;
rinsed and drained (about 2
cups)
2 Garlic cloves; chopped and
mashed to a paste with 1/2
teaspoon salt
One half cup Packed fresh parsley leaves;
washed well and spun dry
One fourth cup Water
3 tablespoon Fresh lemon juice
One fourth cup Extravirgin 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 recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998