Revithosalata (Chickpea Dip)

1. 1

   In a food processor, add the shallot and parsley. Pulse to get it started.

2. 2

   Add chickpeas in batches and pulse each time.

3. 3

   Season and add the juice of one lemon and the vinegar. Pulse again.

4. 4

   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.

5. 5

   Place in a serving vessel and drizzle more olive oil on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.