July 22, 2008

Chickpea Dip

We had Alex's party on Saturday, lots of fun was had. Sadly for Nic and I the excitement began and 5.30 am and didn't subside until 9 pm! I think I am still recovering. Alex was ecstatic to have his wish granted with the 'green cake and star wars figure', our guest were happy to see the sausage rolls back once more, but the chickpea dip was by far the crowd pleaser. Since everyone loved it so much (kids included) I thought I'd share it with the rest of you.

Pull out your trusty food processor once more and add a can of drained chickpeas, 1/2 bunch parsley leaves, zest of one lemon, juice of one lemon, 1/4 tsp chili flakes, salt and pepper and 1-2 tablespoons of warm water to add if it becomes to thick.
Blend all ingredients together- then while the motor is running drizzle in about 1/2 cup- maybe less of extra virgin olive oil. Have a taste, adjust seasoning and serve with your yummiest, freshest bread. It will keep in the fridge for 5 days but it never seems to last that long.
As for Alex's next birthday, I am just hoping the green phase has passed and we can return to a decedent chocolate cake- yummm.

1 comment:

Roisin said...

This chickpea dip is a marvel-so easy to whizz up and the flavours just pop with freshness and zing. Another winner - and so easy. Thank you. The kids love it, although they have to compete with the grown-ups already huddled over the bowl! Next time we'll make more.