A warm party dip from Rose Reisman.
One 19 oz. can chickpeas, drained and rinsed
1 garlic clove
1/2 cup vegetable (or chicken) stock
3 tbsp tahini (sesame seed paste)
3 tbsp lemon juice
2 tbsp olive oil
1/2 tsp chili paste
Pinch of pepper
1/4 tsp cumin
1/3 cup feta cheese, crumbled (about 1-1/2 oz.)
3 tbsp finely chopped Kalamata olives
2 tbsp chopped cilantro
Step 1: Preheat the oven to 400°F .
Step 2: Place the chickpeas, garlic, stock, tahini, lemon juice, oil, chili paste, pepper and cumin in the bowl of a food processor. Purée until smooth and transfer to a mixing bowl.
Step 3: Add 1/4 cup of the feta (leaving the remaining feta for the topping) and the olives and stir to combine.
Step 4: Place the mixture in a small ovenproof baking dish sprayed with vegetable oil and sprinkle with the remaining feta. Bake for 12 minutes, or just until heated through and the top is slightly browned. Garnish with cilantro and serve with pita wedges or crackers.