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
about 2 cups
cloves garlic, rough chopped
15 ounce can chickpeas, drained and rinsed
5 ounce can oil packed tuna
2 ounce tin oil packed anchovies
extra virgin olive oil
coarse ground black pepper
fresh lemon juice
chopped flat leaf parsley
In This Recipe
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!