Friday, July 04, 2014

Chickpea dip with olives

Returning home with a tin of chickpeas and a lemon, and with the intention of making hummus, I discovered that I didn’t have any tahini in the house. But I did have some black olives. So I tried this. It turned out to be delicious.

1 tin chickpeas
Juice of half a lemon
Large handful of black olives, stoned
1 clove garlic, chopped
Black pepper, to taste
Cayenne pepper, to taste
A little salt
2tbsp extra virgin olive oil


Put all the ingredients except the oil into the bowl of a food processor, and whizz. Scrape down the sides of the bowl between each burst of the machine.

Stir through the olive oil. (It loses its fruitiness if subjected to the harsh treatment of the blades.)

1 comment:

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