Chickpeas, tuna and anchovies make for a zesty spread for crackers, toasted baguette slices or vegetables. I always have lemon and parsley on hand and with few pantry items, this can be whipped up in a flash!
Makes about 2 cups
2 cloves garlic, rough chopped
One 15 ounce can chickpeas, drained and rinsed
One 2 ounce tin anchovies
3 Tbl extra virgin olive oil
1/2 tsp coarse ground pepper
3 Tbl fresh lemon juice
1/3 cup chopped flat leaf parsley
Place all ingredients (including the oil from the tuna and anchovies) except the parsley in the bowl of a food processor an process until smooth. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Enjoy!
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