This is a great dip to go with vegetables at parties. We make it all the time. Kalamata olives are not regular olives. They are AWESOME olives! Enjoy!
Kalamata Chickpea Dip
- 1 garlic clove peeled
- 2 15-ounce/425 g cans chickpeas, drained and rinsed
- Juice of 11/2 lemons
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup/120 ml extra-virgin olive oil
- 1/4 cup/25 g Kalamata olives pits removed
- Additional salt and freshly ground pepper to serve
In a food processor, process the garlic to chop it up.
Add the chickpeas, lemon juice, salt, and pepper and purée until smooth.
While the processor is running, slowly drizzle in the olive oil, scraping the sides of the bowl at least once. Make sure your dip isn’t too thick. You can add more olive oil or lemon to make it loose and creamy.
Add the Kalamata olives and pulse in the food processor about 8 times, just enough so that they are broken up into chunks.
Use a rubber spatula to thoroughly mix the olives into the dip and transfer to a serving bowl. Season with salt and pepper to taste. Serve with crudités (fancy word for veggie sticks) and Homemade Pita Chips (recipe follows).
Homemade Pita Chips
- 6 pita bread pockets
- 2 tablespoons grapeseed oil
- Salt and freshly ground black pepper
Preheat the oven to 400ºF/200°C.
Separate the pita pockets into two thin circles apiece, and lightly brush a thin layer of oil on both sides of each circle of bread.
Cut each circle into 8 wedges and place the wedges on a baking sheet in a single layer (you will have to use more than one baking sheet).
Lightly sprinkle the wedges with salt and pepper to taste.
Bake for 7 minutes, or until golden brown and crispy.