Sun-Dried Tomato and Chickpea Dip RecipeYum
If it were up to me, there would be more bean-based dips in the world. More hummus. More black bean dip. More refried bean dip. You get the idea.
I came up with this cheap recipe idea the other day when I didn’t wan’t to turn on the stove or oven to make lunch. I ended up eating a satisfying meal which consisted of this dip, fresh veggies, and crackers. A perfect little lunch on a hot summer day.
From a cheap food lover’s perspective, bean-based dips are the jackpot. Beans are super cheap, especially if you cook them yourself. This recipe costs less than $3 to make, but it would be even less if you used dried, prepared garbanzo beans.
Here Are Some Ways To Enjoy This Dip
- Served with homemade tortilla chips
- Served with homemade pita chips
- Served with fresh vegetables
- As a spread on a vegetarian sandwich
This recipe is similar to hummus, but without the tahini (sesame seed paste). If you’re in the mood for hummus, feel free to add a tablespoon of tahini to this recipe.
Sun-Dried Tomato and Chickpea Dip Recipe
Total Time: 10 min
- 1 15-ounce can of chickpeas (garbanzo beans) rinsed and drained
- Juice from one lemon
- 2 sun-dried tomatoes packed in oil
- 3 tablespoons olive oil
- 1 tablespoon oil from a jar of sun-dried tomatoes packed in oil
- Pinch of salt
- Garlic powder, to taste
- Place garbanzo beans, lemon juice, and sun-dried tomatoes in a food processor and pulse about 10 times, or until mixture is smooth. Turn food processor on and stream in olive oil and oil from the jar of sun-dried tomatoes. Add salt and garlic powder to taste.
- Serve chilled with fresh vegetables, chips, pita bread, or crostini.