Sunday, May 20


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1 can chickpeas (approx 19 oz)

1/3 cup warm water
4 Tablespoons peanut butter
2 Tablespoons olive oil
3 Tablespoons lemon juice
a pinch of hot red chili pepper or hot sauce (to taste)
a little finely minced flat-leaf parsley

2-3 cloves of garlic, crushed or finely minced
1/4 tsp salt

In a food processor, combine all ingredients.  Blend to a dip consistency.  If too thick, add 1-2 Tablespoons more warm water.
Serve room temperature (but it can be stored in refrigerator for up to 3 days).

Serve with warm triangles of pita bread or baguette slices.  Also good as a dip for raw vegetables such as celery, carrot sticks, sweet red pepper strips, or cucumber.