Revithosalata (Chickpea Dip)
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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.