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.
- Serving Size: 6
Who Dished It Up First: Adapted from the Barefoot Contessa.