Ingredients
Method
1.Preheat oven to moderate, 180°C. Line a baking tray with foil.
2.Place chickpeas, juice, parsley, garlic, rind and cumin in a food processor or blender. Process until smooth.
3.With motor running, slowly add olive oil in a thin stream, until mixture is thick and smooth; season to taste. Transfer to an airtight container. Store, chilled, up to 3 days.
4.To make lavash crisps, brush lavash with oil. Cut into 2.5cm-wide strips; place on prepared tray. Bake 5 minutes; turn and bake a further 5 minutes, until crisp. When cool, store in an airtight container.
5.Drizzle dip with a little extra olive oil and balsamic vinegar. Serve with lavash.
Woman's Day
