Gorgonzola, Chick Pea and Basil Spread
Perfect over crisp bagels, warm bread or flaky crackers.
Prep time: 10 minutes
Serves: 8-10
2 15 oz. cans organic chick peas, rinsed and drained
1/2 cup Kalamata olives, drained
1/2 cup balsamic vinegar
1 tsp. kosher salt
1/2 tsp. black pepper
1 oz. fresh basil leaves, finely chopped
4 oz. gorgonzola cheese, crumbled
1/4 cup EV olive oil
1. Rinse the chick peas well and drain. Drain the kalamata olives. Place in a food processor and chop to a smooth consistency. Add the vinegar, salt, pepper, and fresh basil and pulse until thoroughly mixed.
2. Transfer to a mixing bowl, and fold in the cheese and olive oil. Use immediately or refrigerate.
