Chickpea and Olive Spread

Yield: Makes 1 1/2 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Besides having olives, anchovie and artichokes stashed in your pantry, always stock a few different kinds of canned beans. Chickpeas and white beans can be used for salads, soups, and in this case, wonderful dips and spreads that can be used on toasted bread, crackers or even as a sandwich filling.

Ingredients

Preparation

Combine all the ingredients except the olive oil in a food processor. Pulse to combine and with the motor running, slowly pour in the olive oil.

Variation: Substitute 1 can (15 ounces or 1 3/4 cups) white beans for the chickpeas, omit the scallions and olives and add 4 Napoleon anchovy fillets and 2 tablespoons chopped Italian parsley.

Recipe by The Napoleon Company

Source: Sound Consumer August 2003

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More about: garbanzo beans, olives

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