Ingredients
2 garlic cloves
1 19-ounce can of chickpeas, rinsed and drained
1/4 cup lemon juice
1 tablespoon minced fresh parsley
1/2 cup olive oil
2 tomatoes, cut into wedges
Preparation
Mince the garlic and place it in a food processor with the chickpeas; puree. Transfer puree to a bowl; stir in the lemon juice, parsley, and olive oil. Salt to taste. Transfer to a platter, surround with tomato wedges; serve with pita.
