Chickpea-Potato Dip

• 1 large all-purpose potato, scrubbed
• Kosher salt
• 5 cloves garlic
• One 15.5-ounce can chickpeas, drained and rinsed
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons white wine vinegar
• Crushed red pepper flakes, for garnish
• Chopped fresh parsley, for garnish
• 1 large cucumber, cut into 1/4-inch-thick rounds
• Half an 18-ounce bag of pita chips (about 3 cups)

1. Put the potato in a medium saucepan, add enough water to cover and salt generously.
2. Bring to a simmer, then cook until fork-tender, about 30 minutes.
3. Add the garlic, cook for 2 minutes, then drain.
4. When the potato is cool enough to handle, remove and discard the skin and cut the potato into chunks.
5. Transfer the cooked potato and garlic to a food processor.
6. Add the chickpeas, oil, 1/2 cup cold water, vinegar and 1 teaspoon salt.
7. Process, scraping down the bowl a few times, until the mixture becomes a creamy puree.
8. Transfer the dip (serve at room temperature or chilled) to a serving vessel, drizzle oil over the top and sprinkle with pepper flakes and parsley.
9. (The dip can be made a day ahead and refrigerated.)
10. Serve with cucumber rounds and pita chips for dipping.

potato, kosher salt, garlic, chickpeas, extravirgin olive oil, white wine vinegar, red pepper, fresh parsley, cucumber, pita chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chickpea-potato-dip.html (may not work)