Revithosalata (Chickpea Dip) - cooking recipe

Ingredients

2 (15 ounce) cans chickpeas, drained
1 -2 shallot
1/2 bunch parsley
1 lemon
2 -3 dashes red wine vinegar
1/2 cup extra virgin olive oil
salt
pepper

Preparation

In a food processor, add the shallot and parsley. Pulse to get it started.
Add chickpeas in batches and pulse each time.
Season and add the juice of one lemon and the vinegar. Pulse again.
Then slowly drizzle in the olive oil as you are mixing it until it becomes a smooth consistency. You may add more oil if you want it smoother.
Place in a serving vessel and drizzle more olive oil on top.