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

Martha Stewart Living, June 2010

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Recipe Summary test

prep:
15 mins
total:
45 mins
Servings:
12
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

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

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