One Cool Chickpea Dip

Like every third family today, ours has food allergies. This is a mystifying source of frustration. I have a nephew that is severely anaphylactic to sesame, and another family member that is severely attached to hummus. Picture the Zohan brushing his teeth with it.

Prior to a family gathering, I was determined to find a sesame free alternative to classic hummus. I came across this excellent recipe from chef Giada DeLaurentis that would fit the bill. I just swapped her white bean base for chickpeas, and voila. The result is a creamy, delicious, thick dip made with a few fresh ingredients. It takes two minutes max. It works with chips, crudités, or as a condiment for the hummus obsessed. I mean, the person I know substitutes it for ketchup. He cries when there's none in the fridge😢.

Serving an allergy safe alternative to anything is always gratifying. It feels nice to accommodate people. A word on this; if I make gluten free stuff for your child when they're in my house, please reciprocate and make regular stuff when my kid goes to yours. It's only fair. Don't discriminate against the non allergic. AR, this is not for you, you're awesome always 😘.
I'm considering this a JESScipe since I subbed the chickpeas. I love you, Giada! You're so cute and tiny, and I adore your cooking shows🙌🏻.

Ingredients

One can of chickpeas, drained and rinsed.

Quarter cup loosely packed fresh leaf parsley

Two tbsp fresh lemon juice

One large garlic clove

Half teaspoon kosher salt

Quarter teaspoon pepper (coarser or ground is fine).

Directions

Mix all in a food processor, slowly pouring in a third cup of olive oil. Mixture should be creamy, some rough chickpea pieces are just fine. Check seasonings and season to taste if needed. This easily doubles and triples. It's a great, fresh dip for a summer anything. Mixed with one of our specialty drinks from mixologist Rob B, you're already the hostess with the mostess.