Blake's Chickpea Dip

We eat a lot of chickpeas. Anna loves them just about any way you give them to her. Unfortunately, the allergist has advised us not to give Anna nuts or seeds until her third birthday, which means no hummus for her. The traditional recipe includes tahini, or sesame seed paste, so Blake has been making his own version. Anna loves it and so does everyone else who tries it!

Blake's Chickpea Dip

2 - 15 oz cans or about 4 cups cooked chickpeas (you can buy dried bulk chickpeas, soak overnight, and cook them for 1.5-2 hours in boiling water)

1-2 cloves raw garlic or 5 cloves roasted garlic

1/2 – 1 cup good fruity olive oil (depending on how smooth you like your dip)

Juice from 1 Lemon

Salt and pepper to taste

Place chickpeas, garlic, and lemon juice into a food processor and blend until moderately mixed. Slowly drizzle in olive oil and continue to blend until mixture is smooth. Add salt and pepper to taste and blend to combine.

Variations:

Add 2 jarred roasted red peppers or roasted eggplant to mixture with a dash of cayenne for spice.

Enjoy!