| Chickpea Dip |
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1/4 cup soft bread crumbs
2 Tbsp dry white wine or water 1 cup cooked chickpeas 1/4 cup toasted slivered almonds 3 cloves garlic 2 Tbsp lemon juice 2 Tbsp olive oil 1/4 tsp salt 1/8 tsp ground red pepper 2 tsp fresh oregano or basil leaves Toasted pita chips Combine bread crumbs and wine in a small bowl, set aside. Combine chickpeas, almonds, garlic, lemon juice, olive oil, salt and red pepper in a food processor bowl or blender. Cover and process until smooth. Stir in the bread crumbs and wine mixture and the snipped oregano or basil. Cover dip and refrigerate for 3 to 24 hours to blend flavors. Serve with toasted pita chips. |
