An inventive take on hummus, this chunky bean dip gets flavor and texture from garlic and radishes.
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.
Storage: Dip can be refrigerated for up to 3 days.
