CHICKPEA DIP

"Chickpeas, eaten for centuries, make a deliciously creamy and healthy dip for veggies or corn chips. Once you try this, you’ll never go back to store-bought. Truly."

1 large onion, diced
1/2 cup olive oil
1 cup dried chickpeas, soaked overnight, rinsed, and drained
1 teaspoon dried oregano
1 bay leaf
1 1/2 cups vegetable or chicken stock
salt and pepper
2 large garlic cloves, chopped
juice and grated zest of 1 lemon
minced fresh mint
pita bread quarters or corn chips

Saute the onion in 1/4 cup of the olive oil in a large saucepan over medium heat until golden, about 10 minutes.

Add the chickpeas, oregano, bay leaf, and stock. Bring to a boil. Reduce the heat and simmer until the chickpeas are tender and the stock is absorbed, about 1 hour. Discard the bay leaf, season to taste with salt and pepper, and allow to cool slightly.

Put the mixture into a food processor along with the garlic, lemon juice, and remaining 1/4 cup olive oil. Pulse until well combined but still coarse.

Serve the chickpea dip topped with the lemon zest and mint and accompanied by pita quarters or corn chips.

Serves 10
Excerpted from Movie Menus by Francine Segan
Copyright © 2004 by Francine Segan. Excerpted by permission of Villard, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.