Chickpea + white bean dip

This is a great dip–basically a hummus, aside from the addition of the white beans and olive oil. It’s great served alongside other meze or small dishes as well as cheeses (i have a serious weakness for Flemish and Dutch cheeses like those from Brugges and Gouda), olives, walnuts, and grapes. Serve the dip atop a good baguette, ciabatta, or pain de campagne. You won’t be disappointed.

  • 6 cloves of garlic
  • 1 cup of chickpeas, cooked
  • 250 grams or about 1 cup of white beans (such as cannelloni), cooked (undrained if from the can)
  • 1 tablespoon of salt
  • 1/4 cup of tahini (see recipe)
  • juice of 2 lemons
  • few shakes of tabasco or other hot sauce (spiciness to your preference, though I use mild)
  • olive oil

Add all of the ingredients, save the olive oil, into a food processor, incorporating well. Gradually add a little bit of olive oil until you get a good consistency for dipping. Taste, adjusting seasoning as needed.

Enjoy!

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