Chickpea and Olive Dip

Name: Chickpea and Olive Dip
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 x 500g pkt Lebanese bread; 1 x 400g can chickpeas, rinsed, drained; 80g (1/2 cup) pitted kalamata olives; 1 garlic clove; 1 1/2 tsps. mild ground paprika; 60ml (1/4 cup) olive oil; to serve Olive oil, extra

Preheat oven to 200°C. Place the Lebanese bread, in a single layer, on 2 large baking trays. Bake in oven for 5 minutes or until crisp.

Cook10 min
Total10 min
Serves2
LevelEasy

Dairy-Free Vegan Vegetarian Middle Eastern

Ingredients

1 x 500g pkt Lebanese bread
1 x 400g can chickpeas, rinsed, drained
80g (1/2 cup) pitted kalamata olives
1 garlic clove
1 1/2 tsps. mild ground paprika
60ml (1/4 cup) olive oil
to serve Olive oil, extra

Method

Preheat oven to 200°C. Place the Lebanese bread, in a single layer, on 2 large baking trays. Bake in oven for 5 minutes or until crisp.
Meanwhile, place the chickpeas, olives, garlic, paprika and oil in the bowl of a food processor and process until smooth. Transfer to a serving bowl.
Make a small hollow in the top of the dip and drizzle with a little extra olive oil, if desired. Break the bread into large pieces and serve with the dip.