Sun, 14th Dec 2008

This chickpea dip which I made this evening is quite good and a breeze to make. It's almost like this recipe except Nigella uses white beans with lemon zest and coriander as garnish; and this one consists of garbanzo beans, lemon juice instead of zest and a lot of coriander.

METHOD

Warm olive oil gently in non-stick pan over very low heat, add finely chopped garlic. Add drained and rinsed garbanzo beans (from a tin), a squeeze of lemon juice, more olive oil, sprinkle of salt and black pepper.

Mash roughly with a fork. Add chopped coriander.

Drizzle with olive oil before serving. Garnish if you like. Serve with toasted pita or just plain bread.

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