Chunky Chickpea Dip is a different version of hummus. Complementary and subtle, the flavor combinations are perfect as a great appetizer dip.
Here’s a dip that all ages will love. Chunky Chickpea Dip is made from scratch so it is extremely economical too. It makes over 5 cups of dip and freezes really well too.
Football season is almost here ( or one of many sports seasons) so you’ll be needing a good recipe you can pull out in a pinch.
The beans are cooked and then coarsely chopped in a food processor before any ingredients are added.
Another different type of hummus that you should try is the Best Kalamata Hummus. You could even serve two dips, at the same time, that are very different from each other.
Veggies and those large rode really go well with it – as you can see.
In this photo, it is served with ancient grain crackers but I would also have some pita chips and a dish of carrots and cauliflower right next to it.
Easy entertaining that goes a long way!
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What are Some Hints for Making Chunky Chickpea Hummus?
You can skin the chickpeas but it really isn’t necessary especially when using a processor.
Tahini is in the recipe and you can sure make your own if you’re feeling creative. Sunflower seeds made into tahini really is a necessity.
Lemon juice is the trick and fresh lemons are the best.
Did You Enjoy Our Dip Recipe?
Might we suggest you take a look at more of our simple appetizer recipes? Or, take a peek at some of our favorite and easy snack recipes:
These Boneless BBQ Buffalo Wings are divine — they disappear quick!!
Is something more hardy is on the menu then Slow Cooker Pizza Pul-Apart Bread is just the thing.
Mildly Marinated Cauliflower dish will fill the bill for that something a little extra.
Chunky Chickpea Dip
Chunky Chickpea Dip is a different version of hummus. A few ingredients that are complementary, subtle and perfect.
Ingredients
- 16 ounces chickpeas - dried, garbanzo beans
- 3/4 cup vegetable broth
- 10 garlic cloves finely diced
- 2 lemons - juiced - about 8 tablespoons and under 1/2 cup
- 1 1/4 cups tahini
- 1 teaspoon cumin
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra virgin olive oil
Instructions
The night before cooking:
Place beans in a very large pot or bowl.
- Cover with about 12 cups of water.
- Let soak on the counter overnight.
To prepare beans:
Drain beans and place in a pot that has a lid and cover with fresh water by about 3 inches.
- Cover and bring to a boil.
Turn down the heat to medium and simmer, covered partially for about 2 hours.
- Stir a couple of times during cooking time but make sure the temperature keeps at a good simmer.
- They are finished when you can squish a bean with your fingers.
- Drain and finely chop the beans in a food processor.
Add the ground beans to a large bowl and add all of the remaining ingredients - except the oil.
- Stir very well.
You will not process again that is why you need to get the beans pretty fine when you chopped them before.
- If it seems too thick for dipping add some more vegetable broth - a little at a time. You could also add a tablespoon of oil.
Serve warm or at room temperature with chips and veggies of your choice.
IF FREEZING:
If you’ve doubled the recipe and have some leftover you can freeze this dip. Any freezer-safe rigid-sided container will work.
It will keep 4 months.
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Rebecca @ Strength and Sunshine says
I don’t think anyone will be able to stop dipping!
Ginny McMeans says
Hahaha! Thanks Nico. Not my crackers – they were an ancient grains one. Let me see if I have any right now. Darn! It looks like I finished them off with the chunky chickpea dip 😀
Nico @ yumsome says
You totally had me at 1¼ cups of tahini… could have stopped right there, actually! LOL!
This looks and sounds fab, and those crackers look really good too – are they yours? x
Ginny McMeans says
Ahhh, that is great Jacqueline! Have so much fun and thank you!
Jacqueline Meldrum says
I am making this for movie night tonight, it sounds and looks awesome. Thanks for the recipe Ginny! Shared!
Ginny McMeans says
This is large dip recipe not the typical hummus made from a can. You start with a pound of dried chickpeas which makes a lot. You’ve also never seen vegetable broth in a hummus or the juice of 2 lemons etc. This is a different delicious dip.
Kathryn says
1 and 1/2 CUPS tahini??? I usually see tablespoons, not CUPS in a single recipe for hummus….
Dana says
This definitely is an interesting spin on hummus! Can’t go wrong with a healthy dip to indulge in.
Calleigh - TheForkBite says
This dip will be included to my bucket list. A perfect pair for my gluten-free chips. Yes!
Edyta at Innocent Delight says
Love the idea of chunky hummus. I will need to definitely try it. I love all the ingredients and Mediterranean flavors.
Jagruti says
What a nice dip, plus it’s vegan thanks a lot
Ginny McMeans says
I’m going to be doing the same thing Emily 🙂 Thanks so much.
Emily says
I love a good dip, this sounds so delicious and healthy. I’m making chips and dips this weekend so will add this to the list!