Chickpea And Olive Dip

• 2 14.5 oz cans chickpeas (drained and rinsed)
• 3/4 cup pitted kalamata olives
• 1/4 cup pitted cerignola olives
• 3-4 sprigs rosemary
• 1/2 clove of garlic, minced
• 1/4-1/2 cups extra virgin olive oil
• salt and pepper

1. Chop olives. Add chickpeas (you are welcome to soak dry chickpeas over night, I'm sure they would enhance the recipe, but usually when I want to eat this dip I need it immediately and can't wait 12 hours to make it!) and olives to a food processor and pulse until well combined. Slowly add olive oil while pulsing. You want a thick and chunky (chickpeas don't need to be totally pureed) but spreadable consistency.
2. In a dry pan gently toast the rosemary sprigs. After toasted chop finely and add to chickpea spread. Add garlic to chick peas and pulse until well combined. Taste for salt and pepper. Should need some but not much.
3. I love this on crostini, but it is also delightful with celery, carrots, crackers, bread...

chickpeas, olives, cerignola olives, rosemary, clove of garlic, extra virgin olive oil, salt

Taken from food52.com/recipes/8985-chickpea-and-olive-dip (may not work)