Chickpea And Olive Dip – a delicious recipe with chickpeas, olives, cerignola olives, rosemary, clove of garlic, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Chop olives. Add chickpeas (you are welcome to soak dry chickpeas over night, I'm sure they would enhance the recipe, but usually when I want to eat this dip I need it immediately and can't wait 12 hours to make it!) and olives to a food processor and pulse until well combined. Slowly add olive oil while pulsing. You want a thick and chunky (chickpeas don't need to be totally pureed) but spreadable consistency.
2
In a dry pan gently toast the rosemary sprigs. After toasted chop finely and add to chickpea spread. Add garlic to chick peas and pulse until well combined. Taste for salt and pepper. Should need some but not much.
3
I love this on crostini, but it is also delightful with celery, carrots, crackers, bread...
236
kcal
Calories
12
g
Fat
29
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 14.5 oz cans chickpeas (drained and rinsed), 3/4 cup pitted kalamata olives, 1/4 cup pitted cerignola olives, 3-4 sprigs rosemary, and more.
Yes, Chickpea And Olive Dip falls under the Vegetarian category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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