This is an easy and versatile dip I've adapted from The Essential Vegetarian Cookbook my co-worker gave me last year.
2 tomatoes - chopped
1/2 large onion - chopped
1 can chickpeas - drained & rinsed
2 cloves garlic
1 tbsp lemon juice
Salt to taste
Fresh or dry basil leaves for garnish - chopped
1 tsp olive oil
Heat the oil and saute the onions for 5 mins. on medium. Add the tomatoes and cook till very tender. In the meanwhile, microwave the chickpeas with 1/2 cup of water for about 2 mins. Add the chickpeas and the bayleaf to the tomato-onions mixture. Cook covered for 2-3 mins. Take off heat and allow to cool a bit. Remove the bayleaf and blend till smooth along with the garlic, salt and lemon juice. Mix in the basil.
This makes about 1 to 1.5 cup of the dip.
Apart from using this as a dip, I also slather it on toasted bread, sandwiches, parathas, use it to thicken soups, it even works well as a pizza sauce/spread.
This Roasted Tomato-Chickpea Dip is off to Mane Adige for the Chutney/Dip mania event.