Cicero's Dip - Chickpea Dip A web-exclusive recipe from Italian Cooking and Living
2 cans chickpeas
1 clove garlic
2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup extra-virgin oil
4 pita breads
Drain the chickpeas in a colander. Rinse under a light spray
of lukewarm water. Drain off the water, and place in the bowl of a food processor.
Peel the clove of garlic and add it to the chickpeas with the 2 tablespoons
of lemon juice and the tablespoon of water; close the lid of the processor and
process the chickpeas until they are smooth. Open the lid, add 1/2 cup of extra-virgin
olive oil and a little salt, and close again. Process until smooth, unplug the
processor and turn the chickpea dip out into a bowl. Cut 4 pita breads in halves,
then cut each half into triangles. Serve the dip with them triangles.