What do you do when you are having a bunch of people over to play board games and you need to make something with lemons, but you really aren’t in the mood for something sweet?

You make dip, of course. Or more specifically, this Lemon Garlic Chickpea Dip.

It’s basically a hummus, except without the tahini, which I am perfectly okay with because tahini smells absolutely revolting. You rinse and drain a can of chickpeas, then toss those in the blender with some garlic, the juice and zest of one lemon, and (since this is a Rachel Ray recipe, this next ingredient is a given), a couple splooshes of extra virgin olive oil. Blend it all together and poof, you have dip.

It was probably not as smooth as it should have been, but everyone seemed to like it, so I am calling it a win. And should I ever be in need of a quick party food and happen to have a lemon lying about, I could certainly see making it again.

Lemons used: 1
Total lemons this month: 29

Making a lemon thing a day for Thingadailies.

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