Smashed Chickpea, Basil, and Radish Dip with Pita Chips

Name: Smashed Chickpea, Basil, and Radish Dip with Pita Chips
Prep time: 15 min
Total time: 45 min
Yield: 12 servings
Ingredients: 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

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

Source: Martha Stewart Living, June 2010

45 mins 15 mins 12 Makes 3 cups

Total Time Prep Servings Yield

Ingredients

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

Directions

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.