Ingredients Jump to Instructions ↓

  1. 1 15-ounce can chickpeas, drained and rinsed

  2. 2 tablespoons pitted, halved and very thinly sliced black olives

  3. 1 tablespoon finely chopped red onion

  4. 1 tablespoon chopped fresh parsley Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice) Couple good pinches of salt A few grinds of black pepper A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter. Both ways are delicious)

Instructions Jump to Ingredients ↑

  1. Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy. This is also awesome as a sandwich on toasted bread, and it needs nothing else on it. But, if you want to doll it up, here are some ideas: A slice of roasted red pepper (as they do at ‘wichcraft), watercress (ditto), a slice of pickled garlicky red pepper (our way). We schmeared the bread with a tahini dressing, which was just tahini, lemon juice and a minced garlic clove thinned with water, but if you’ve got some harissa, I bet that would also be delicious.


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