INGREDIENTS:
a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
1 head roasted garlic**
1/2 cup fresh parsley leaves, washed well and spun dry
1/4 cup water
3 tablespoons fresh lemon juice
1/4 cup good extra-virgin olive oil
1 tsp. Tabascoฎ sauce
Accompaniment: toasted pita wedges or toasted sour dough baguette bread slices or Armenian cracker bread.
PREPARATION:
In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasts, pita wedges or Armenian cracker bread.
Makes about 2 cups.
**SEE ROASTED GARLIC UNDER "VEGETABLES"
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