Chickpea-Potato Dip

Directions

1. 1
   Put the potato in a medium saucepan, add enough water to cover and salt generously.
2. 2
   Bring to a simmer, then cook until fork-tender, about 30 minutes.
3. 3
   Add the garlic, cook for 2 minutes, then drain.
4. 4
   When the potato is cool enough to handle, remove and discard the skin and cut the potato into chunks.
5. 5
   Transfer the cooked potato and garlic to a food processor.
6. 6
   Add the chickpeas, oil, 1/2 cup cold water, vinegar and 1 teaspoon salt.
7. 7
   Process, scraping down the bowl a few times, until the mixture becomes a creamy puree.
8. 8
   Transfer the dip (serve at room temperature or chilled) to a serving vessel, drizzle oil over the top and sprinkle with pepper flakes and parsley.
9. 9
   (The dip can be made a day ahead and refrigerated.)
10. 10
    Serve with cucumber rounds and pita chips for dipping.