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Chickpea Garlic and Parsley Dip
1 cn (19-ounce) chick-peas; rinsed and drained (about 2 cups)
2 Garlic cloves; chopped and mashed to a paste with 1/2 teaspoon salt
1/2 c Packed fresh parsley leaves; washed well and spun dry
1/4 c Water
3 tb Fresh lemon juice
1/4 c Extra-virgin olive oil
Can be prepared in 45 minutes or less.
Accompaniment: toasted pita wedges or toasted French bread slices
In a food processor blend all ingredients except oil until smooth.
With motor running add oil in a slow stream. Season dip with salt.
Serve dip with toasts.
Makes about 2 cups.
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