I don’t want to brag, but I really do think this is the best chickpea dip ever! I’ve been asked for the recipe so many times, and have also been asked to bring it to parties, that I now end up making it at least once a month. The main difference between this dip and hummus is that I omit the traditional tahini (sesame paste) and add enough lemon and olive oil to make it extra-creamy and smooth. If you try it, you’ll see why it’s become famous among our family and friends!
215-ounce/425 g cans chickpeas, drained and rinsed
Juice of 11/2 lemons
1/4teaspoonfreshly ground black pepper
1/2cup/120 ml extra-virgin olive oil
1/4cup/25 g Kalamata olivespits 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).