Best Smashed Chickpea Dip Recipes

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

Provided by Martha Stewart

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

Smashed Chickpea Dip image

Number Of Ingredients 6

2 cans chickpeas rinsed but save 1/3 cup liquid
2 tablespoons olive oil
1/2 cup Coarsely Chopped fresh basil
8 piece Radishes, chopped
1 clove small garlic clove minced
2 batch lemons juiced

Steps:

Lightly mash chickpeas, oil, 1 tsp salt and 3/4 tsp pepper in bowl til creamy and chunky. Stir in basil, radishes, garlic, and lemon juice. Stir in chickpea liquid 1 tbsp at a time til holds together. Put in fridge for at least 1 hour. Serve with pita chips.