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Smashed Chickpea, Basil, and Radish Dip with Pita Chips

An inventive take on hummus, this chunky bean dip gets flavor and texture from garlic and radishes.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Makes 3 cups

Source: Martha Stewart Living, June 2010


  • 2 cans (15 ounces each) unsalted chickpeas, drained and rinsed (reserve 1/3 cup liquid)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup fresh basil, coarsely chopped
  • 8 radishes, chopped
  • 1 small garlic clove, finely grated
  • 1/4 cup fresh lemon juice (from 2 to 3 lemons)
  • 9 whole-wheat pitas, split, quartered, and toasted


  1. Lightly mash chickpeas, oil, 1 teaspoon salt, and 3/4 teaspoon pepper in a bowl until creamy but still chunky. Stir in basil, radishes, garlic, and lemon juice. Stir in reserved chickpea liquid, 1 tablespoon at a time, until dip holds together. Refrigerate for at least 30 minutes. Serve with pita chips.

Cook's Notes

Storage: Dip can be refrigerated for up to 3 days.

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