SMASHED CHICKPEA, BASIL, AND RADISH DIP WITH PITA CHIPS

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Smashed Chickpea, Basil, and Radish Dip with Pita Chips image

An inventive take on hummus, this chunky bean dip gets flavor and texture from garlic and radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 3 cups

Number Of Ingredients 8

2 cans (15 ounces each) unsalted chickpeas, drained and rinsed (reserve 1/3 cup liquid)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup fresh basil, coarsely chopped
8 radishes, chopped
1 small garlic clove, finely grated
1/4 cup fresh lemon juice (from 2 to 3 lemons)
9 whole-wheat pitas, split, quartered, and toasted

Steps:

  • Lightly mash chickpeas, oil, 1 teaspoon salt, and 3/4 teaspoon pepper in a bowl until creamy but still chunky. Stir in basil, radishes, garlic, and lemon juice. Stir in reserved chickpea liquid, 1 tablespoon at a time, until dip holds together. Refrigerate for at least 30 minutes. Serve with pita chips.

Nutrition Facts : Calories 220 g, Fat 4 g, Fiber 6 g, Protein 9 g, Sodium 366 g

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