A delightful and easy-to-make chickpea dip that skips the tahini but keeps all the flavor.
Drain and rinse the chickpeas thoroughly.
Rinsing canned chickpeas helps reduce sodium content and improves flavor.
Add the chickpeas, lemon juice, olive oil, garlic, and red pepper flakes to a food processor.
For a smoother dip, blend the ingredients for a longer time.
Blend the mixture until smooth and creamy, scraping down the sides as needed.
If the mixture is too thick, add a tablespoon of water at a time until desired consistency is reached.
Transfer the dip to a serving bowl and chill in the refrigerator for at least 30 minutes.
Chilling allows the flavors to meld together for a better taste.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution.
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