How to make it

  • First wash the chickpeas well in a strainer until the liquid they are in is gone. In a food processor blend the can of chickpeas with a steady stream of olive oil until the mixture is smooth and has a creamy consistency. Roughly chop up the olives and tomatoes and stir them in the chickpeas. Salt and pepper is optional. I would wait an hour or two before adding salt because the olives are quite salty and by waiting for the flavor to mix you most likely will not need it.

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