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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
  • 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.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana