Very "Nice" Chickpea Dip
serves 4 to 8
- 1 can chickpeas, drained and rinsed
- 2 medium cloves garlic, roughly chopped
- Zest and juice of ½ lemon
- 10 sundried tomatoes in olive oil, roughly chopped
- ½ teaspoon dried herbs de Provence
- 3 tablespoons extra virgin olive oil
- 3 tablespoons water
- Salt and pepper to taste
PROCEDURE
Whiz everything together in the food processor until well combined. Serve with toasted slices of whole wheat baguette.