CHICKPEA DIP

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 DIP

Recipe by Beet the RushCourse: AppetizersDifficulty: Easy
Servings

6

servings
Prep time

15

minutes

Quick and easy chickpea dip.

Ingredients

  • 1 egg

  • 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

Directions

  • 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.

Notes

  • I prefer black olives, but if I have green olives at hand, I use them instead (as was the case in the photo above).

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