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
Method:
- 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.
- 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.
- 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.