Lemony Chickpea Dip

This is essentially a lighter version of hummous - it lacks the tahini so it's much brighter and can be eaten, I think, even more easily. It's good with pita chips, raw vegetables or as a sandwich. I based it on a Tyler Florence version. A food processor is your best friend, here. Also a microplane!

2 15-oz cans chickpeas (reserve 1/2 cup of can juice)
1/2 cup extra virgin olive oil
2-3 lemons, zested and juiced (in that order)
2 garlic cloves, minced in crusher

Put chickpeas, garlic, half the oil and lemon juice and all of the zest in food processor (or blender, if you must). Process until it forms a rough paste. Taste and add, gradually and to taste, more oil and lemon juice. This is mostly art, I think, since it depends on which flavors you want to emphasize. Keep pulsing after each addition until the taste pleases you. You may want more garlic, too - who knows!

If the taste is correct but the consistency is too thick, add, by small sloshes, some of the juice from the canned chickpeas until it runs smooth (you will alter the taste if you keep adding more e.v. olive oil). Then process until smooth. Season with salt and pepper - but I find it rarely needs this!


ClaireMereClaireMere

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