Potato dip with chickpeas

Ingredients:

• 1 large potato, wash with a brush
• 5 cloves of garlic
• 1 can (425 g) canned chickpeas, rinsed
• 0.5 cups extra-virgin olive oil + extra for drizzling
• 2 tablespoons white wine vinegar
• Red pepper flakes, for sprinkling
• Chopped fresh parsley, for serving
• 1 large cucumber, sliced ​​into 0.5 cm thick circles.
• 250g pita chips (about 3 cups)

Preparation:

1. Place the potatoes in a medium saucepan, add enough water to cover, and season generously with salt. Bring to a boil and simmer until the potatoes are tender when pierced with a fork, about 30 minutes.
2. Add the garlic, cook for 2 minutes, then drain. When the potatoes are cool enough to handle, peel and discard the skins and cut into chunks.
3. Place the potatoes and garlic in a food processor. Add the chickpeas, olive oil, 1/2 cup cold water, vinegar, and 1 teaspoon salt. Process, scraping down the sides of the bowl, until smooth.
4. Transfer the dipping sauce (serve at room temperature or chilled) to a serving dish, drizzle with olive oil and sprinkle with red pepper flakes and parsley. The dip can be made a day ahead and refrigerated..
5. Serve with cucumber slices and pita chips for dipping.