Smashed Chickpea Basil And Radish Dip With Pita Chips Recipes

MEDITERRANEAN SMASHED CHICKPEAS

Mediterranean Smashed Chickpeas image

You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil. You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable. Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions.

Provided by David Tanis

Categories quick, condiments, dips and spreads, appetizer

Time 30m

Yield About 3 1/2 cups chickpea spread

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil
1 medium onion, diced
Salt and pepper
4 garlic cloves, minced
1/2 teaspoon coarsely ground toasted cumin
1/2 teaspoon red pepper flakes
1 cup finely diced celery
4 cups chickpeas (garbanzo beans), cooked or canned
2 tablespoons lemon juice
4 hard-cooked eggs, peeled and quartered (optional)
Minted yogurt (optional), see notes
Tahini sauce (optional), see notes

Steps:

Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.

BASIL & CHICKPEA DIP

BASIL & CHICKPEA DIP image

Categories Condiment/Spread Appetizer No-Cook Cocktail Party Basil Healthy

Yield 4-6

Number Of Ingredients 8

Ingredients

1 cup basil leaves and stems
3 cloves garlic, smashed
2 tbsp. walnuts
1 cup cooked chickpeas
3 Tbsp. fresh squeezed lemon juice
4 Tbsp. olive oil
cayenne pepper
sea salt

Steps:

Place basil, garlic and walnuts in food processor. Pulse to chop. Add chickpeas and puree. Add lemon juice, olive oil and generous pinch of cayenne. Pulse for 2 - 3 seconds. Taste and season with salt before serving.

SMASHED CHICKPEA, BASIL, AND RADISH DIP WITH PITA CHIPS

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

Ingredients

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

Smashed Chickpea Dip image

Categories Bean Condiment/Spread Appetizer

Number Of Ingredients 6

Ingredients

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.

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