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Dressing recipes

Crunchy fennel truffle salad

30 minutes

Chickpea-and-artichoke dip

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

340 g dried chickpeas, cooked according to package instructions
30 g Italian parsley, roughly chopped
1 T olive oil
1 shallot, finely chopped
4 cloves garlic, crushed
2 sprigs rosemary, finely chopped
2 x 100 g tubs Woolworths chargrilled marinated artichokes
1⁄2 cup Woolworths Mount Ceder extra virgin olive oil
1 lemon, juiced

Method

Place the chickpeas and parsley into a food processor and pulse until smooth. Transfer to a bowl.

Heat 1T olive oil in a pan over a medium heat, add the shallot, garlic and rosemary and cook until translucent. Add the artichokes and cook for a further 3 minutes.

Stir the artichokes, lemon juice and Mount Ceder olive oil into the chickpeas and season to taste.

Serve warm.

Cook's note: You can use canned chickpeas for this dip, but the dried variety will give you so much more flavour.
Serve this dip warm instead of mashed potatoes. You could also use cannellini beans instead of chickpeas.

Browse more dip recipes here.

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Crunchy fennel truffle salad

Chickpea-and-artichoke dip

Chickpea-and-artichoke dip

Ingredients

Method