Chickpea and Olive Dip

It is the time of year when dips are made, and demolished.
When you need to feed the hungry masses or the unexpected guest, you need an easy, fast and moorish dish. And one that come from staples that are in your pantry at the ready.

This recipe is made in my Mycook Premium or you can use a high-speed blender or food processor.

For this dip you can use either tinned chickpeas, do rinse them after you drain them or like me, I always have frozen cooked chickpeas in my freezer. It is one of my freezer staples. I always like to soak them and cook them in my pressure cooker in bulk quantities. Makes them a cheap nourishing food to always have on hand.

I love the taste of chickpeas and how they can give a creamy base to things.

With this dip, I do not add salt or pepper, check at the end for seasonings and add if you want it in.
I use black olives, you can use green olives if they are your taste or a mixture of both.

I always de-seed my olives. Murphy’s law will happen if I use pre de-seeded olives, I will always get the one the has a shard of broken seed in it and I will bust a tooth. It has happened too many times.

So happy entertaining and food demolishing!

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Click here for the Recipe: Printable and downloadable PDF