Chunky Chickpea Dip
Ginny McMeans
Published:
August 21, 2017
Last Modified:
July 27, 2025
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.
Super simple and fail proof. Any chips, crackers or vegetables will go well with this dip. Also true for this chunky chickpea dip.
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!
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!!
Mildly Marinated Cauliflower dish will fill the bill for that something a little extra.
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.
Chunky Chickpea Dip
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.
