The warmer Spring weather means everything in the garden is growing along nicely. Especially parsley - I have a ton of parsley in the vegetable patch that needs using. Apart from adding it to my regular cooking, I decided to explore other ways of using this herb that was healthy and yummy and gestational diabetic-friendly. And this is what I came up with.
Parsley and chickpea dip
2 garlic cloves, peeled
1 cup parsley leaves, washed and dried
2 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper
1. Add all ingredients except olive oil to food processor and blend until smooth.
2. Add olive oil in a steady stream while food processor is pulsing.
3. Season to taste.