The most common dip made with chickpeas (also known as garbanzo beans) has to be hummus, but that doesn’t means it’s the only dip that you can make with chickpeas. They go well with fresh herbs, good olive oil, and a little salt, and that’s exactly what I used to make my dip.
I found a recipe online for a version of chickpea-parsley dip but decided to tweak it a little by reducing the amount of parsley and upping the amount of salt. This dip isn’t as light or as smooth as hummus because it doesn’t contain as much liquid, so be prepared for something a little more filling.
1 15-oz. can chickpeas, drained
2 garlic cloves, peeled
1/4 cup fresh parsley leaves
Juice of one lemon
2 Tbsp. water
2 Tbsp. olive oil
•Place the chickpeas, garlic, parsley, lemon juice, and water in a food processor or blender. Blend for about 30 seconds.
•Slowly add the oil while still blending (using more or less as desired), then add the salt.
•Serve with cucumber slices or toasted bread.