Chick Pea & Sun-Dried Tomato Dip with Pita chips
This dip is super healthy, easy to make and kids love it (mine anyway).You can eat it with pita chips, crackers, or even with veggies. It can also be used as a spread in sandwiches.
Ingredients
For the dip
1 can (540 ml) of chick peas, rinsed and drained
1 cup of sun-dried tomatoes in oil
1 handful (about a cup) of coarsely chopped flat leaf parsley
1 garlic glove, thinly sliced
The juice of one lemon
About 1/4 cup olive oil
For the pita chips
6-8 medium size pita bread
Olive oil
Coarse salt
Directions
Preheat oven to 350F
For the dip
Put all ingredients, except the olive oil in a food processor.
Mix on low speed, adding the oil slowly until the mixture is smooth (you can add more olive oil if needed)
For the pita chips
Cut each pita in about 8 triangles (it really doesn't matter if they are not perfect)
Spread in a single layer on a cookie sheet
Drizzle with olive oil and coarse salt
Mix with your hands
Bake in the oven for about 7 minutes or until crispy. Don't go anywhere, they tend to burn easily!
Bon Appétit!
Marilou :)