Wednesday, June 26, 2013

Easy Peasie Chickpea Squeazie Dill Dip

 Easy Peasie Chickpea Squeazie Dill Dip

  • 1 can chickpeas, rinsed
  • As much dill as you can handle - to taste
  • Garlic scapes or bulbs, crushed - to taste
  • Scallion or green onion - to taste
  • Lemon - to taste (usually half a lemon will suffice)
  • 1 TBS oil of your choice - add more if needed
  • Sea salt - to taste
  • Freshly ground pepper - to taste
Throw that pile in the food processor, combine, taste, adjust, repeat until you've reached your personal comfort level. Go ahead. This is a judgement free zone. Serve with crudite, pita wedges, as a sandwich spread. This will keep for about a week, sealed in the fridge.

Apparently, I like to make things to the taste of "Abraham Lincoln, Vampire Hunter" levels of garlic, so again this recipe should be adapted to your taste. Let's just say nobody wanted to engage in a three way make-out session with me after a lunch of this dip with baby carrots (PS Heave you heard baby carrots are trying to kill us all?). Out of the 4 taste testers, two thought it was perfect, and 2 thought it was cruel and unusual punishment to make them eat it. FYI the two people who liked it were both awesome Scorpio WINNERS!

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