2 cans (15 ounces each) unsalted chickpeas, drained and rinsed (reserve 1/3 cup liquid)
2 tbsps 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 2-3 lemons)
9 whole wheat pites, split, quartered, and toasted
Instructions
Lightly mash chickpeas, oil, 1 tsp salt, and 3/4 tsp pepper in a bowl until creamy but still chunky. Stir in basil, radishes, garlic and lemon juice. Stir in reserved chickpea liquid, 1 tbsp at a time, until dip holds together. Refrigerate for at least 30 minutes. Serve with pita chips.
Originally Submitted
8/10/2010
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