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Author Notes: Chickpeas, tuna and anchovies make for a zesty spread for crackers, toasted baguette slices or vegetables. I always have lemon and parsley on hand and with a few pantry items, this can be whipped up in a flash! —inpatskitchen
Makes about 2 cups
- 2 cloves garlic, rough chopped
- One 15 ounce can chickpeas, drained and rinsed
- One 5 ounce can oil packed tuna
- One 2 ounce tin oil packed anchovies
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse ground black pepper
- 3 tablespoons fresh lemon juice
- 1/3 cup chopped flat leaf parsley
- Place all ingredients (including the oil from the tuna and anchovies) except the parsley in the bowl of a food processor and process until smooth. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Recipe with Chickpeas