Friday, February 11, 2011

Garbanzo Olive Dip

We have a new dip that we are making at home, and Grandma says we have to make it again.  So I'm sharing the recipe with you, so I can remember what I put in it too.  We used it for dipping some new chips made out of just popcorn and sea salt, but of course they would be good for other chips too, and as a nice spread for some rice cakes, corn thins, or of course a sandwich with homemade bread.

Garbanzo Olive Dip
By Barbara at

2 cans of garbonzos, drained (14 oz. cans)
2 cloves garlic, peeled and chopped or pressed
1/8 of an onion, more or less
1/4 cup tahini
1 medium tomato, or a large handful of cherry tomatoes
juice of one lemon
1/2 - 1 tsp ground cumin
1/2 tsp garlic powder
1 tsp onion powder
salt, if desired
1 can of olives, drained (ripes green ones are especially delicious)

Dump everything into the food processor, except the olives, and process with the sharp S-Blade until everything is ground down and moving easy.  Dump in the olives, and process until they are chopped up in little pieces you can still see, but avoid grinding them down to nothing, unless you prefer that texture.  Serve.

If you don't have a food processor, here is an idea to do it in a basic blender.

First, pre-mash your garbanzos a bit with a fork.  Put them in the blender with the tomato cut in chunks, and the lemon juice.  Blend, and scrape, until you have it at a more dip like consistency.  Scrape it out into a bowl, and then add ingredients.  Instead of using raw onion and garlic, mix in more onion and garlic powder.  Use chopped olives instead of pitted olives.  Mix everything together and then start dipping, spread in your sandwich, or on your Corn Thins.


  1. What weight are the cans of olives please.

  2. I used 2 - 14 oz cans of garbonzos. I also just edited the recipe. I just realized I had put 3 cans of olives in the recipe and zero cans of garbonzos. The recipe should work better now.


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