I bought a bunch of chick peas at Costco for eventual hummus/curry making, and I haven’t done either, mostly because I didn’t want to smell like garlic and onions. It’s spring, and I’d like to smell good for a while. What to do with an eight pack of chick peas then? That put me on the search to find a dip that wasn’t hummus. Not that I’m against hummus. I love it–but–hummus is EVERYWHERE.
I found this recipe in one of my favorite cookbooks: “Barefoot Contessa Foolproof“. I really like her earthy, delicious, sometimes decadent recipes. This one is on the healthy side. I give it 3 out of 5 pretzels because while it’s good and will appeal to your healthy side, if there’s a bubbly cheesy dip next to it, I can almost guarantee that you’ll have leftovers of this one. That said, if you like chickpeas (and I do) you’ll like this spread. And you’ll feel all sophisticated spooning it onto crusty bread and sipping your glass of wine.
If you’re throwing a party, consider this instead of hummus, just to shake things up.
- 2 (15.5-ounce) cans chickpeas, preferably Goya
- ½ cup chicken stock, preferably homemade
- 3 tablespoons good olive oil, plus extra for serving
- 2 ripe medium-size tomatoes, seeded and small-diced
- 2 cloves garlic, minced
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons minced flat-leaf parsley
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- Grilled country bread for serving
- 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.
- 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.
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/tuscan-mashed-chickpeas-recipe.print.html?oc=linkback
If you have a lot leftover, maybe add your chickpea spread into a pita bread and slather on chutney. Mmmm. Instant sandwich.