I remember the exact moment that I fell in love with the heirloom tomato called Brandywine. I was out to lunch with some friends who are foodies at this little restaurant that is located in an amazing garden center. So you can imagine they had local and fresh produce on their menu. I ordered an heirloom tomato salad. It was the best tomato I have ever eaten. The foodies told me it was a Brandywine.
1 Can chickpeas (also known as garbanzo beans) - drained and rinsed
1/4 C Olive Oil
1/2 tsp Salt*
1/4 tsp freshly ground black pepper*
1/4 C (loosely packed) fresh flat leaf parsley leaves
2 Tbsp fresh lemon juice
1 Garlic clove
* Amended - These are the correct amounts
Place everything in the food processor, except for the oil. Pulse on and off until the mixture is coarsely chopped. Add the oil in a continuous stream with the processor running, until the mixture is smooth. Add extra salt and pepper to taste if needed. Refrigerate. We have also found that it can be frozen. It is also delicious as a dip for carrots.