(19-ounce) chick-peas; rinsed and drained (about 2 cups)
2
Garlic cloves; chopped and mashed to a paste with 1/2 teaspoon salt
1/2
c
Packed fresh parsley leaves; washed well and spun dry
1/4
c
Water
3
tb
Fresh lemon juice
1/4
c
Extra-virgin olive oil
INSTRUCTIONS
Can be prepared in 45 minutes or less.
Accompaniment: toasted pita wedges or toasted French bread slices
In a food processor blend all ingredients except oil until smooth. With
motor running add oil in a slow stream. Season dip with salt. Serve dip
with toasts.
Makes about 2 cups.
Gourmet July 1995 The Last Touch
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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