Smashed Chickpea Recipe with Basil and Radish Dip

Smashed Chickpea, Basil, and Radish Dip Smashed Chickpea, Basil, and Radish Dip
Smashed Chickpea, Basil, and Radish Dip

Smashed Chickpea, Basil, and Radish Dip

Think of this chickpea recipe as a crunchier hummus: the chickpeas are mashed in a bowl, rather than pureed, and then mixed with chopped radishes. MAKES 3 CUPS

  • 3 cups cooked chickpeas, drained and rinsed (reserve1/3 cup liquid)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • ½ cup fresh basil leaves, coarsely chopped
  • 8 radishes, coarsley chopped
  • 1 small garlic clove, minced
  • ¼ cup fresh lemon juice (from 2 to 3 lemons)
  • 9 whole-wheat pitas, split, toasted or grilled, and cut into quarters
  1. Using a fork, lightly mash chickpeas, olive oil, 1 teaspoon salt, and ¾ teaspoon pepper in a bowl until creamy but still chunky.
  2. Stir in basil, radishes, garlic, and lemon juice; season with more salt and pepper, as desired. Stir in reserved chickpea liquid, 1 tablespoon at a time, until dip holds together. Cover and refrigerate for at least 30 minutes (or up to 3 days, adding basil just before serving). Serve with pita chips.

Per serving (¼ cup dip with 6 pita chips): 220 calories, 4 g fat (1 g saturated fat), 0 mg cholesterol, 39 g carbohydrates, 9 g protein, 6 g fiber