Olive and Chickpea Dip
  • ⅓ cup black olives, sliced
  • 125g tin chickpeas
  • 2 Tablespoons olive brine
  • 1 Tablespoon olive oil
  • ½ lemon (or one small lemon)
  • 1 small garlic clove (optional)
  1. Add the olives, brine, chickpeas, juice of the lemon and finely sliced garlic clove to the food processor (I can't live without my mini food processor these days!). Blend for a few moments until the mixture is broken up and then add the olive oil and continue blending.
  2. At first the mixture might look quite chunky, but keep blending, scraping down the sides, and then blending again, until the mixture is fully blended and a smooth paste.
  3. If it looks particularly dry to you, add a touch of water and then keep blending (and then a touch more if you need to), but remember to only add small amounts at a time as you don't want to overdo it.
Recipe by Robyn Birkin | Infertility Life Coach and Mind Body Practitioner at https://robynbirkin.com/olive-chickpea-dip/