Middle Eastern · Lunch
Whipped Chickpea Dip (Dairy-Free)
Chickpeas are blitzed with tahini, garlic and lemon juice into a silky, whipped dip, finished with a pool of olive oil, toasted pine nuts and smoked paprika. Served with warm pita for scooping, it draws on Levantine hummus technique.
$3
10 minsPrep
2 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
432Calories
13.1gProtein
29.2gFat
36.8gCarbs
3.8gSugar
9.4gFiber
458mgSodium
0mgChol
3.7gSat Fat
438mgPotassium
109mgCalcium
3.4mgIron
0mcgVitamin B12
7.2mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Drain and rinse the chickpeas in a fine sieve. Mince the garlic clove. Toast the pine nuts in a dry skillet over medium heat for 1–2 minutes, shaking often, until golden and fragrant.
2
Blitz
Add chickpeas, garlic, tahini, lemon juice, cumin, and salt to a food processor. Blend on high for 2 minutes, scraping sides once, until completely smooth.
3
Finish
Stream in 1 tablespoon olive oil with the processor running and blend 20 seconds until the dip lightens and turns airy. Add water if too thick to swirl.
4
Plate
Spoon the dip onto a plate, swirl a well in the center with a spoon, pour in the remaining olive oil, scatter the pine nuts and paprika over top, and serve with warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cooked chickpeas
- 4 tbsp60g tahini
- 2 tbsp30ml lemon juice
- 2 clove2 clove garlic
- 4 tbsp60ml olive oil, divided
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp smoked paprika
- 2 tsp10g pine nuts
- 22 small pinch salt
- 11 pita bread, warmed, for serving
