Revithosalata (Chickpea Dip)
"I made this by accident and it came out insanely delicious. Don't eat too much of this because your guests might think you're insanely smelly or that some chemical warfare took place in your house."
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 (15 ounce) cans chickpeas, drained
- 1 -2 shallot
- 1⁄2 bunch parsley
- 1 lemon
- 2 -3 dashes red wine vinegar
- 1⁄2 cup extra virgin olive oil
- salt
- pepper
directions
- In a food processor, add the shallot and parsley. Pulse to get it started.
- Add chickpeas in batches and pulse each time.
- Season and add the juice of one lemon and the vinegar. Pulse again.
- Then slowly drizzle in the olive oil as you are mixing it until it becomes a smooth consistency. You may add more oil if you want it smoother.
- Place in a serving vessel and drizzle more olive oil on top.
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RECIPE SUBMITTED BY
I am a young, gorgeous, domesticated nymph-like creature who stays at home and concocts delectable, saliva-inducing treats. I employ my husband as the guinea pig for anything I just randomly manage to put together. Not to worry, he is very pleased with his current position. No, but really, I am a young Greek-American wife who loves to cook, and being that I am unemployed at the moment, I like to experiment with lots of flavors and ideas. I am a Food Network Junkie, and I watch all the cooking shows on public television and Discovery Home. While I am fixated on all these programs, my brain behaves like a sponge and my culinary sensors go off like sirens. Other than that, my other talents include being a geek (Greek geek at that), drawing, writing, being multilingual, tutoring, writing papers for lazy college bums, doing housework (my house must be immaculate so I may eat off the floor at my own will), I love to play the old, very first Nintendo, and Nancy Drew computer games.
