Chickpea and Olive Dip

By • January 19, 2011 • 0 Comments



Author Notes: This recipe is an attempt to recreate my favorite crostini from an Italian wine bar in my neighborhood. I think it holds up pretty well.

NWB

Serves 4-6

  • 2 14.5 oz cans chickpeas (drained and rinsed)
  • 3/4 cups pitted kalamata olives
  • 1/4 cup pitted cerignola olives
  • 3-4 sprigs rosemary
  • 1/2 clove of garlic, minced
  • 1/4-1/2 cup extra virgin olive oil
  • salt and pepper
  1. Chop olives. Add chickpeas (you are welcome to soak dry chickpeas over night, I'm sure they would enhance the recipe, but usually when I want to eat this dip I need it immediately and can't wait 12 hours to make it!) and olives to a food processor and pulse until well combined. Slowly add olive oil while pulsing. You want a thick and chunky (chickpeas don't need to be totally pureed) but spreadable consistency.
  2. In a dry pan gently toast the rosemary sprigs. After toasted chop finely and add to chickpea spread. Add garlic to chick peas and pulse until well combined. Taste for salt and pepper. Should need some but not much.
  3. I love this on crostini, but it is also delightful with celery, carrots, crackers, bread...
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