NUTTY CRUNCHY CHICKPEA DIP
Yield: 6
NUTTY CRUNCHY CHICKPEA DIP
Prep time: Cook time: Total time:
What could be better? Try this on a spring rainy day or honestly anytime of year, enjoy this with a paired salad for dinner or as a featured dip as guests arrive or better yet bring it along as a dish to someone’s home and it will be THE dish of the night!
Ingredients:
- 2 garlic cloves, divided
- 1 15.5-oz. can chickpeas, rinsed
- 2 Tbsp. plus ⅓ cup extra-virgin olive oil
- Kosher salt
- 3 pitas ripped into pieces
- 2 cups plain whole-milk yogurt
- 2 tsp. fresh lemon juice
- 6 Tbsp. unsalted butter
- ½ cup chopped cashews
- Sumac to top
Instructions:
- Preheat oven to 350°. Smash 1 garlic clove and cook in a medium saucepan with chickpeas and 2 Tbsp. oil. Pour in cold water to cover chickpeas. Season with salt and bring just barely to a simmer. As soon as you see bubbles, remove pan from heat and set aside.
- Bake pita pieces on a baking sheet with olive oil and season with salt, tossing halfway through, until golden brown and crisp, 8–10 minutes. Remove pita chips from oven and set aside.
- Grate remaining garlic into a small bowl, add yogurt and lemon juice and mix well to combine; season with salt.
- Melt butter in small pan, add cashews and cook until butter and nuts are golden brown.
- Place pita chips in whatever serving bowl you choose and top with some lemon yogurt and drained chickpeas. Finally spoon over some of the toasted cashews and brown butter. Sprinkle with sumac to top for color and extra flavor, enjoy!
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