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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Recipe from a summer edition of First magazine. Great for parties. Serve with colorful vegetables or home made foccia for dipping. Ingredients:
2 (15 1/2 ounce) cans garbanzo beans, rinsed and drained |
3 tablespoons lemon juice |
1 garlic clove, peeled |
1/2 cup extra virgin olive oil |
1/3 cup pimento stuffed olive, chopped |
Directions:
1. In bowl of food processor, puree beans, 3 tablespoons lemon juice, and garlic for one minute, or until smooth.
2. With machine running, slowly pour in olive oil in steady stream. Stir in pimiento-stuffed olives. Transfer to serving bowl.
3. Serve dip with assorted vegetable, like green beans, cherry tomatoes, cucumbers, and red peppers. Garnish with chopped olives, if desired.
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