Chickpeas with Lemon Dip

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            FOOD FUNNY
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Here's a food funny from Anna Welander that also fits in the Urban Legend category:

According to the Knight-Ridder News Service, the inscription on the
metal bands used by the U. S. Department of the Interior to tag
migratory birds was changed. The bands used to bear the name of the
Washington Biological Survey, abbreviated "Wash. Biol. Surv." The agency
then received the following letter from an Arkansas camper:

Dear Sirs: While camping last week I shot one of your birds. I think it
was a crow. I followed the cooking instructions on the leg tag and I
want to tell you it was horrible.

The bands are now marked Fish and Wildlife Service.

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            TODAY'S RECIPE
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Serve this dip warm, cold, or at room temperature, but be sure to add
the lemon juice at the last minute to keep the flavors as fresh as possible.

Chickpeas with Lemon Dip

2 cups (500 ml) canned chickpeas (garbanzos, ceci), drained and rinsed
8-12 kalamata olives, pitted and coarsely chopped
1 shallot, finely chopped
3 Tbs (45 ml) olive oil
Salt and freshly ground pepper to taste
The grated zest and juice of 1 lemon
1/4 cup (60 ml) chopped fresh parsley

Combine the chickpeas, olives, shallot, olive oil, salt, and pepper in
an electric food processor and process to the degree that you prefer - I
like it quite chunky. This may be prepared in advance and refrigerated
until ready to serve. Stir in the lemon zest, juice, and parsley
immediately before serving. Serve with toasted pita bread, crackers, or melba toast.
Serves 4 to 6.
Received on Sun Aug 19 18:13:49 2007