07 Jul

Chickpea & olive dip

Recipe by Michelle Noerianto,
Photography by Ian Wallace,

Cooking Time:10 minutes

Ingredients (serves 6):

  • 1 x 500g pkt Lebanese bread
  • 1 x 400g can chickpeas, rinsed, drained
  • 80g (1/2 cup) pitted kalamata olives
  • 1 garlic clove
  • 1 1/2 tsp mild ground paprika
  • 60ml (1/4 cup) olive oil
  • Olive oil, extra, to serve


  1. Preheat oven to 200°C. Place the Lebanese bread, in a single layer, on 2 large baking trays. Bake in oven for 5 minutes or until crisp.
  2. Meanwhile, place the chickpeas, olives, garlic, paprika and oil in the bowl of a food processor and process until smooth. Transfer to a serving bowl.
  3. Make a small hollow in the top of the dip and drizzle with a little extra olive oil, if desired. Break the bread into large pieces and serve with the dip.

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