Chickpea-Potato Dip Recipe

Name: Chickpea-Potato Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large all-purpose potato, scrubbed; Kosher salt; 5 cloves garlic; One 15.5-ounce can chickpeas, drained and rinsed; 1/2 cup extra-virgin olive oil, plus more for drizzling; 2 tablespoons white wine vinegar; Crushed red pepper flakes, for garnish; Chopped fresh parsley, for garnish; 1 large cucumber, cut into 1/4-inch-thick rounds; Half an 18-ounce bag of pita chips (about 3 cups)

Servings: persons

1 large all-purpose potato, scrubbed
Kosher salt
5 cloves garlic
One 15.5-ounce can chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
Crushed red pepper flakes, for garnish
Chopped fresh parsley, for garnish
1 large cucumber, cut into 1/4-inch-thick rounds
Half an 18-ounce bag of pita chips (about 3 cups)

1
Put the potato in a medium saucepan, add enough water to cover and salt generously.
2
Bring to a simmer, then cook until fork-tender, about 30 minutes.
3
Add the garlic, cook for 2 minutes, then drain.
4
When the potato is cool enough to handle, remove and discard the skin and cut the potato into chunks.
5
Transfer the cooked potato and garlic to a food processor.
6
Add the chickpeas, oil, 1/2 cup cold water, vinegar and 1 teaspoon salt.
7
Process, scraping down the bowl a few times, until the mixture becomes a creamy puree.
8
Transfer the dip (serve at room temperature or chilled) to a serving vessel, drizzle oil over the top and sprinkle with pepper flakes and parsley.
9
(The dip can be made a day ahead and refrigerated.)
10
Serve with cucumber rounds and pita chips for dipping.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large all-purpose potato, scrubbed, Kosher salt, 5 cloves garlic, One 15.5-ounce can chickpeas, drained and rinsed, and more.

Yes, Chickpea-Potato Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea-Potato Dip

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