This is a savory and delicious appetizer that will be easy to make and will be a crowd pleaser! Here are the directions.
Open a large can of chick peas ( I like Goya). Rinse them well. If you can find a small can that will be all you need, but I prefer using the large can and then the leftovers are eaten up quickly or go into our salad. Let these drain, then add them to the blender along with about 1/4 cup of extra virgin olive oil, and a dash of sea salt. Wash and chop up some fresh dill (no stems), about 1 tablespoon, and add to the blender. Wash and dice about 1 tablespoon or more of scallions, the light green part, and toss them in as well. Put the blender on chop and let the chick peas become chunky, not smooth. If it’s hard to blend them add some water, only a few tablespoon. Mix with a fork, and add a dash of pepper. Taste it, a very important step. It might need more salt or pepper.
Once the chick pea mixture is blended to a chunky consistency, you can put it into a bowl. Add a sprinkle more of scallions and a little dash of paprika, for color and a bold taste. Then using a heaping spoonful add a dollop of the mixture to a tortilla chip of your choice. Once you have assembled about 12 of these, then use a little more paprika to evenly distribute the color on top of the tortillas, and another sprinkle of scallions onto the plate for a nice presentation. The paprika and the green of the scallions on a white platter will make this very visually appealing.
Try these at your next party! Assemble on the chips right before guests come, so chips don’t get soggy! You can try these with pita chips too. Another option is to use it as a dip, but it looks beautiful all assembled.