Ingredients
420g tin chickpeas
strained
½ cup Italian parsley leaves
1 lemon
Zest and juice of
Salt and pepper
to taste
½ cup extra virgin olive oil
1 tbsp warm water
Equipment
- 1 food processor/blender
Instructions
- In a food processor/blender, add chickpeas, parsley, zest and lemon juice and blend until combined, approximately 30 seconds.
- Remove lid and push the mixture down from the sides, add salt and pepper.
- Replace lid, turn on again and drizzle in the oil. Continue to run for 30 seconds to combine. While the motor is still running, add water.
- Once the mixture is thoroughly blended, remove and store in fridge for up to 7 days.
Notes
Tip
I love this quick and cheap dip. It's great for adult and kids parties, perfect for a spread on sandwiches and even better when served with crunchy vegetable fingers.
Tip
The smooth texture and lemony flavour appeals to kids of all ages.
Tip
Recipe created by Camilla Baker for Kidspot, New Zealand
Storage
Store in fridge for up to 7 days.
