30 Minute Appetizer: Tuscan Chickpea Dip

November 26, 2013


If you’re looking for a last minute appetizer idea for Thanksgiving, or any upcoming holiday event, I found the perfect one! When I went to the Ina Garten book signing last year {major fan girl over here}. they served this dip from her latest cookbook. I remember loving it and thinking I had to make it. Well, a little over a year later I finally did. It may sound daunting with the food processor, but trust me the whole process is really simple and you’ll be so impressed with this dip. It has amazing flavor and is great served with chards of grilled bread, or crackers even!
maybe not the prettiest but I promise it’s delicious!

Tuscan Chickpea Dip adapted from Ina Garten’s Foolproof Cookbook
makes 6-8 servings

2 (15.5 ounce) cans chickpeas
1/2 cup vegetable stock {I even used a tad less thinking I could add more later if necessary}
2 Tablespoons good olive oil, plus extra for serving
2 ripe medium-size tomatoes, seeded and small-diced
3 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
2 Tablespoons Pecorino Romano cheese
2 1/2 Tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper for seasoning
Grilled country bread, or crackers

Pour the chickpeas into a colander and rinse them under cold running water. They’ve been sitting in that gross looking slime so rinse them good and drain. Place the chickpeas in the bowl of a food processor fitted with a steel blade. Add the veggie stock and pulse until the chickpeas are coarsely pureed. You want it to still have a chunky texture.

In a medium saute pan, heat 2 Tablespoons olive oil over medium heat. Add the tomatoes and saute for about 5 minutes, or until the tomatoes are 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. Remove from heat and stir in cheeses, parsley, lemon juice, 1 teaspoon salt and 1 teaspoon fresh ground pepper and taste for seasonings. Put in a serving bowl, drizzle with extra olive oil, and serve with bread or crackers.

If there are leftovers, spread it on sandwiches for lunchtime! 

Those celebrating, are you getting excited for Thanksgiving? Anything special you’re planning on making or eating? I saw this recipe for a Bruleed Pumpkin Pie in the latest Bon Appetit issue, and while that’s not my dish, I might have to make it in December! I can only imagine it’s the best thing ever!