Ingredients
3 cups fresh chickpeas (garbanzo beans), or canned if unavailable
4 cloves garlic, minced
Juice of 1 lemon
Kosher salt and black pepper, to taste
½ cup TAO Olive Oil (e.g. Extra Virgin, Garlic Infused, Lemon Pressato)
¼ cup chopped flat-leaf parsley
1/2 teaspoon smoked paprika (optional)
Directions
If using fresh chickpeas, place them in a large pot of salted water and cook them until the outer skin comes off easily, which should take about 8 minutes. Drain the chickpeas and remove their skins. Although it can be a painstaking process, removing the skins is well worth the effort as it makes for a smoother and creamier dip.
In a small bowl, steep 3 cloves of minced garlic in the juice of 1 lemon for 10 minutes.
Transfer the garlic and lemon juice mixture to a food processor and add the cooked and peeled chickpeas (or canned chickpeas).
Blend the mixture until it becomes smooth and creamy.
Season with some kosher salt and black pepper, to taste.
With the food processor motor running, slowly drizzle in 1/2 cup of extra-virgin olive oil until the mixture becomes smooth and emulsified.
Taste the dip and adjust the seasoning, if necessary.
Mix in 1/4 cup of chopped flat-leaf parsley.
If desired, sprinkle some smoked paprika over the top of the dip before serving.
Adapted from Hari Pulapaka, Crest Restaurant – Deland, FL