Thursday, January 29, 2009

spicy chickpea dip

A very simple and fast dip that you can whip up in less than 10 minutes

2 x 440g cans chickpeas, rinsed, drained
125ml (1/2 cup) extra virgin olive oil
125ml (1/2 cup) fresh lemon juice
2 garlic cloves, crushed
1 long fresh red chilli, deseeded, finely chopped
1 tsp ground cumin
Salt & freshly ground black pepper
Extra virgin olive oil, extra, to serve

what to do
place the chickpeas, oil, lemon juice, garlic, chilli and cumin in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.


  1. This recipe sounds so tasty to me. I love chick peas.
    I'm curious Joe, are you familiar with a very sweet onion that grows here in Georgia called "Vidalia" onion? They are so good and are available in April/May.

  2. yes i have heard of them, shame we can't get them here in australia