If you’re looking for vegetarian recipes to bring to non-vegetarian parties, this is for you.
I either have it with sea-salted Sunbites (photo) or with little pieces of toast. But any crunchy chip should work.
This also works really well as a sandwich spread, with a bit of arugula and a sliced boiled egg. So, if you find yourself at a party with little vegetarian options, just find some bread and you’ll have a delicious sandwich!
CHICKPEA DIPCourse: AppetizersDifficulty: Easy
Quick and easy chickpea dip.
1 can chickpeas (260g, drained)
1/4 cup chopped parsley
1/4 cup chopped pickles
1/4 cup pitted and chopped olives
1/4 cup mayonnaise
2 tablespoons ketchup
1 teaspoon mustard
- Place the egg in a saucepan fill it with cold water to cover the egg. Boil for 10 minutes, and then place the egg in cold water.
- Meanwhile, to a food processor add the drained chickpeas, the chopped parsley, the chopped pickles, pitted and chopped olives, the mayonnaise, the ketchup, and the mustard. Add the peeled and halved egg.
- Process until creamy. Garnish with parsley.
- I prefer black olives, but if I have green olives at hand, I use them instead (as was the case in the photo above).