Best Basil 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

BASIL & CHICKPEA DIP image

Yield 4-6

Number Of Ingredients 8

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.