Chickpeas and olive oil

This is basically hummus stripped of everything but these two ingredients. You can always add them back in (1/4 sesame seeds, juice of 1/2 a lemon, and 1/2 clove garlic is where I would start), but there’s something about the simplicity of this version that I like. It tastes best served with toasted pitas, warm from the oven.

Chickpeas and olive oil

  • 1 can chickpeas, rinsed and drained
  • 1/4 – 1/2 cup olive oil, use something really nice here, like Olive Orchard
  • 1/2 t salt

Put chickpeas and salt into food processor. Pulse until roughly chopped. Drizzle in olive oil through the feed tube with the motor running until it’s nice and smooth. Taste and add salt if needed.


New Year’s Dip Party

After what seemed like a non stop splurge at Christmas, my sister and I decided to go for a considerably lighter New Years. In spite of those good intentions, I did bake a cheesecake. We just vowed to fill up on our veggies before having a piece.

New Year’s Dip party

The dips:
Chick peas and olive oil*
Spicy Black Bean dip*

The dippers:
Red peppers
Celery sticks
Whole wheat pita chips

The dessert:
Ina’s Cheesecake (mmmmmmmmmmm)

*Recipes soon