• 2 cans chickpeas
• 1 clove garlic
• 2 tablespoons lemon juice
• 1 tablespoon cold water
• 1/2 cup extra-virgin oil
• salt
• 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.

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