Garbanzo Dip

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Our taste-testers all voted this a top-notch dip—it is an adaptation of a favorite Middle Eastern dish


  • 1 (15 oz.) can garbanzos (chick-peas)
  • tsp. salt
  • tsp. pepper
  • 3 cloves garlic, chopped
  • ½ c. salad oil
  • ¼ c. lemon juice
  • 2 tblsp. chopped parsley


  • Drain chick-peas through sieve and wash under cold running water until water runs clear. Place in blender with salt, pepper, garlic, salad oil and lemon juice. Blend until smooth. You may need to add 1 extra tblsp. oil to make mixture liquid enough.
  • Remove from blender container and combine with parsley. Chill thoroughly. Garnish with extra parsley sprigs, and serve as a dip for crisp fresh vegetables or with sesame seed crackers.