Chunky Chickpea Dip
Chunky Chickpea Dip is a different version of hummus. A few ingredients that are complementary, subtle and perfect.
Servings 8 Servings
Calories 59kcal
Ingredients
- 16 ounces chickpeas - dried, garbanzo beans
- ¾ cup vegetable broth
- 10 garlic cloves finely diced
- 2 lemons - juiced - about 8 tablespoons and under ½ cup
- 1 ¼ cups tahini
- 1 teaspoon cumin
- 1 tablespoon salt
- ½ teaspoon pepper
- ¼ 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.
Nutrition
Serving: 2Ounces | Calories: 59kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Sodium: 112mg | Potassium: 51mg | Vitamin A: 5IU | Vitamin C: 2.2mg | Calcium: 12mg | Iron: 0.5mg