Ingredients:
29 oz. can of chickpeas – drained
½ cup sliced bread and butter pickles
¼ cup of the pickle juice
1 jalapeño – with seeds
3 cloves of garlic
4 slices of sun dried tomatoes
Dashes of salt
Olive oil for drizzling
In a food processor combine all of the above, along with a few drizzles of olive oil and process until smooth.
This dip goes great with veggies or chips.
With Love,
Catherine
xo
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Sandra M. says
This looks very delicious! Love your recipe, and photos is fantastic!
Have a great Sunday, and thank you for sharing!
Arianna says
Mi piacciono i ceci...noi li usiamo in zuppa con la pasta.
like the chick ... we use them in soup with pasta.
Ciao.
Arianna says
I like the chickpeas!!!
I translated chick ... sorry!!
Ah Ah Kisses...
Lenia says
An easy and tasteful dip!Blessings,dear Cathrine!
Banana Wonder says
oooo i like that with the pickles!! Nice move.
Alida says
Yummy dip Catherine, perfect for the summer days with some fresh crudites!
allotments4you says
I have no idea what 'bread and butter pickles' are...Help??
redkathy says
Catherine what a great idea for a dip! Chick peas are a favorite in our house. The heat from the jalapenos contrasting the sweet pickles... priceless 🙂
Chiara Giglio says
what a lovely idea , I love chickpeas! have a great week, blessings my dear...
Kim says
It's a great idea, I like it Catherine!
T.W. Barritt at Culinary Types says
Delicious! I love chickpeas, and I'll bet the addition of pickles gives this a nice kick! Hope you're enjoying a great holiday weekend, Catherine!
Dining Alone says
I love pickles, what a genius idea to put them in a chickpea dip! As soon as my hummus is finished I might make this!
Joanne says
The pickles must add such an interesting sweet/salty/briny flavor!
Inspired by eRecipeCards says
Hey Catherine... terrific post. And a new use for dip (at least for me). Can't wait to try this!
Dave