Chunky Chickpea Dip
Chunky Chickpea Dip is a different version of hummus. A few ingredients that are complementary, subtle and perfect.
Servings 8 Servings
- 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
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.
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