Meatless: Smashed Chickpea and Sweet Pea Dip

by Joanne on March 18, 2013

This is Zoey just back from a run:

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and she’s out!

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She really gets a good workout, after all, she’s pulling 117 lbs. of ME!

Dips for dunking’ dainty delightful delicacies.

From “Meatless: The Kitchens of Martha Stewart Living” the following ideas were born.  It was a Sunday afternoon and dinner wasn’t going to be fancy so I decided to make a mish-mash of options or “pickeys” as you will, to munch on.

The first dip is a chickpea, basil and radish dip.  It’s pretty basic and very easy to whip up in a food processor.  Although the original recipe leaves it somewhat chunky,  I smoothed my out leaving only chunks of radish.  It was excellent!

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Makes 1 1/2 cups

  • 1 can low sodium chickpeas/garbanzo beans, drained and 1/4 cup liquid reserved
  • 2 TBS extra virgin olive oil

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  • 1/3 cup fresh basil leaves, chopped
  • 5 radish, chopped
  • 1 tsp minced garlic
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • crackers, pitas, crudités to serve

In a food processor, add the chickpeas, oil, garlic,lemon, salt and pepper.  Remove to a serving bowl and stir in the basil and radish.  Add more salt and pepper as needed.

Chill and serve.

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Dip Number 2:

Sweet Pea “Hummus”

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Amazing flavor in this dip.  Lots of good pronounced flavor with the help of cilantro, lemon and cumin. 

Green peas are a super source of protein (1 cup has more than 1 large egg!).  They are sweet and (as taken from the book “Meatless”) if you use fresh peas (cook for 2 minutes and drain) offer vibrant flavor and sweetness.

Makes 1 1/2 cups

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  • 1 can sweet no salt added peas (or cook 1 cup fresh shelled peas)
  • 1/4 fresh cilantro
  • 2 TBS cashew butter or tahini paste *NOT peanut butter as it has too much flavor and sweetness
  • 2 TBS fresh lemon juice
  • 1 tsp minced garlic
  • 1/8 tsp ground cumin
  • pinch red pepper

Pulse the peas, cilantro, nut butter or tahini, lemon juice, garlic, cumin and red pepper in a food processor until smooth.  Add salt and pepper as needed. Chill and serve with toast points or crudités.

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This will WOW your guests or family!

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What’s your favorite dip?  *People and pools don’t count.

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6 Comments

  • At 2013.03.18 19:53, Cj said:

    Never seen a dip like number one before … Looks so good 🙂
    Cj´s last blog post ..Monday Muster & Oatmeal CookiesMy Profile

    • At 2013.03.18 19:53, Pam said:

      Both of these dips look great Joanne! Sometimes I like to eat bean dip for a meal with crunchy veggies. I like that both of these are high protein.
      Pam´s last blog post ..Review: Box Of Goodies From Vitacost.com!My Profile

      • At 2013.03.19 07:45, Heather said:

        OMG, Zoey is SO BIG already!!!!!!!!!!

        • At 2013.03.19 22:02, Mary @ Fit and Fed said:

          Those both look very good! You see a lot of variations of hummus in blogs but I haven’t seen one like either of these, I’m especially drawn to try the sweet pea hummus!
          Mary @ Fit and Fed´s last blog post ..Coconut Chia PuddingMy Profile

          • At 2013.03.20 21:13, Hannah said:

            Pea hummus is a great idea! I don’t always have chickpeas cooked and ready to go, but I do make sure there are frozen peas on hand at all times. I’ll have to keep this dip in mind next time I’m in a jam for a healthy snack.

            • At 2013.03.21 20:16, Colleen, The Smart Cookie Cook said:

              Haha your dog is too cute! And both of these dips look delectable. I can’t decide which one I like better!
              Colleen, The Smart Cookie Cook´s last blog post ..Easter Week: Coconut Macaroon Easter Egg NestsMy Profile

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