This recipe comes to us from my dear friends Marilyn and Andrea at Joe & Sons Olive Oils in Tampa, Florida. They are only blocks from where I used to live and it pains me to not be able to jump in the car and run to their store. They may quite possibly have the best olive oils and balsamic vinegars I have ever had. For those of you not in Tampa, do what I do and order from their website. You are going to love their products. If you get a chance to go by their store you definitely should. It’s like shopping with family. They are the dearest ladies you’ll ever meet. And tell them Greg says hello.
So here is “quite possibly the easiest party dip” Marilyn recently shared. I have to admit. It is amazingly simple and I will be making it this weekend for when I have friends over.
Ingredients:
- 3 15.5 ounce cans garbanzo beans, drained
- 1/3 cup Joe and Son’s Olive Oils Chipotle Extra Virgin Olive Oil
- 1/3 cup Joe and Son’s Oils Sicilian Lemon White Balsamic
- 1/4 cup Joe and Son’s Olive Oils Toasted Sesame Seed Oil
- 2 Large cloves garlic, diced
- 1 tablespoon ground cumin
- 1 teaspoon salt or to taste
Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with pita chips or veggies.
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