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Tuscan Mashed Chickpeas

Ina Garten's chunky chickpea dip
Food Network
Prep Time
20 min
Cook Time
10 min
Yields
6 to 8 servings

This chunky chickpea dip is better than any ready-made option you’ll find at the grocery store.

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ingredients

2
(15 ½-oz) cans chickpeas, preferably Goya
½
cup chicken stock, preferably homemade
3
Tbsp good olive oil, plus extra for serving
2
ripe medium-sized tomatoes, seeded and small-diced
2
cloves garlic, minced
¼
cup freshly grated Parmesan cheese
3
Tbsp minced flat-leaf parsley
2
Tbsp freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Grilled country bread, for serving
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directions

Step 1

Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.

Step 2

In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.

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