Dip
I whipped up this creamy chickpea dip on a rainy afternoon when I needed a little sunshine on my plate. It's now my go-to for impromptu gatherings or just a ...
I first stumbled upon this recipe when I was rummaging through my pantry, staring at a can of chickpeas and wondering how to bring them to life.
A splash of lemon and a dollop of tahini later, I had something magical.
It taught me that sometimes the simplest ingredients can create the most comforting flavors.
What I love about this dip is how it brings people together; I've seen it spark more conversations than I can count!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you’re short on cans, using cooked dried chickpeas works like a charm; just make sure they’re nice and soft. And if tahini isn’t your thing, sunflower seed butter is a fab stand-in. Adjusting the garlic and cumin is totally up to your taste buds—sometimes I go heavy on the garlic when I need a little extra warmth.
Tips & Notes
- •I like to blend this dip in my trusty old food processor until it’s silky smooth, but if you prefer a chunkier texture, a few quick pulses will do the trick.
- •Keep it in a mason jar in the fridge, and it'll stay fresh for up to a week—or until it mysteriously disappears.
- •For an extra zing, I sometimes sprinkle sumac on top just before serving. It adds a lovely, tangy finish.
Recipe Variations
- •When I’m in the mood for something smoky, I’ll roast a red pepper and blend it right in.
- •My friend Jo swears by adding a ripe avocado to the mix—it turns it into the creamiest dip ever!
Storage & Freezing
Store the dip in an airtight container in the refrigerator for up to 3 days. To maintain freshness, press a piece of plastic wrap directly onto the surface of the dip before sealing the container.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip up to 3 days in advance. Store it in an airtight container in the refrigerator.
What can I serve with this dip?
This dip pairs well with fresh vegetables like carrots, cucumbers, and bell peppers, as well as whole-grain crackers or pita chips.
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I whipped up this creamy chickpea dip on a rainy afternoon when I needed a little sunshine on my plate. It's now my go-to for impromptu gatherings or just a ...
Ingredients
Instructions
- 1
In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin (if using), and salt.
- 2
Pulse the mixture until it starts to break down.
- 3
While the processor is running, gradually add the water until you reach your desired dip consistency.
- 4
Taste and adjust seasoning with more salt or lemon juice if needed.
- 5
Transfer the dip to a serving bowl and garnish with chopped parsley.
- 6
Serve with sliced vegetables, whole-grain crackers, or pita chips.
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