Fresh Chickpea Spread with Crispy Black Olives

Follow Chef Vinson Petrillo’s recipe and make Fresh Chickpea Spread with Crispy Black Olives at home! This recipe can also be found in Jessica Murnane’s cookbook, One Part Plant. Read our blog post about his recipe feature!

serves 6

1 lb. Fresh Chick Peas Peeled
4oz Baby Spinach
1 Clove Garlic Chopped Fine
Juice of 2 Lemons
16 Mint Leaves
1 Cup Good Quality Olive Oil
Sea Salt & Pepper
2 Cups Domestic Black Olives Pits Removed
Grilled Bread for Serving Handful
Fresh Dill

Bring a pot of heavily salted water to a boil and set a bowl of ice water nearby. Working in batches blanch the chickpeas in the boiling water until they are tender and bright green. Remove the chickpeas from the boiling water and quickly shock them in the ice bath. Place the chickpeas in a food processor with the spinach, garlic, lemon juice and mint. Turn the food processor on high and begin slowly pouring the olive oil in a thin stream into the chickpea mixture so it will emulsify. Once the mixture comes together; taste and season with salt and pepper. Place it in an airtight container until ready to serve.

If the olives are in brine strain them to remove any moisture. Cut the olives in ½ and arrange them evenly on 2 dehydrator trays. Set the temperature to 160 degrees and leave them for 8 to 12 hours until they become hard. (If you do not own a dehydrator arrange the olives on a cooling rack on a sheet tray and put them in the oven at lowest possible temperature for 4 hours until crisp.) Once the olives have hardened, put them in the food processor and pulse them until they resemble soil.

Serve the chickpea spread on grilled bread; carefully spoon some of the crispy olive soil on top. Garnish with fresh dill and a few drops of good-quality olive oil.


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