I am a huge fan of hummus and other varieties of bean dip. In fact, this Tuscan Chickpea Dip is the sort of thing I like to make myself for lunch now that all my kids are in school. This dip–it’s really more of a spread–is a lot like a hummus with a chunky texture, and some fabulous additions!
I like to serve this warm with toasted baguette slices, but it’s also great with crackers and vegetables. I’ve also been known to eat it right from the bowl with a spoon!
- 2 (15.5 oz.) cans chickpeas, rinsed and drained
- 1/2 cup chicken stock
- 3 tablespoons olive oil
- 2 roma tomatoes, seeded and diced
- 2-3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2-3 tablespoons minced parsley
- 1-2 tablespoons lemon juice
- Salt and pepper, to taste
- Crusty bread, crackers or fresh vegetables, for serving.
- Place the chickpeas and chicken stock in the bowl of a food processor and pule until the chickpeas are coarsely chopped.
- Heat the olive oil in a saute pan over medium heat. Add the chopped tomatoes and garlic and cook until the tomatoes are soft, 3-4 minutes.
- Add the chickpeas tot he pan and cook, stirring occasionally until everything is heated through.
- Remove from heat and stir in Parmesan cheese, parsley and lemon juice. Season to taste with salt and pepper. Serve warm with crusty bread, crackers or fresh vegetables.
Who Dished It Up First: Adapted from the Barefoot Contessa.