This easy-to-make dip is reminiscent of hummus, but instead of using tahini, we called on the humble potato to add creaminess and stretch your dollar.
Recipe courtesy of Food Network Kitchen
Chickpea-Potato Dip
Total:
50 min
Active:
15 min
Yield:
6 servings (3 cups)
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
6 servings (3 cups)
Level:
Easy

Ingredients

Directions

Put the potato in a medium saucepan, add enough water to cover and salt generously. Bring to a simmer, then cook until fork-tender, about 30 minutes. Add the garlic, cook for 2 minutes, then drain. When the potato is cool enough to handle, remove and discard the skin and cut the potato into chunks.

Transfer the cooked potato and garlic to a food processor. Add the chickpeas, oil, 1/2 cup cold water, vinegar and 1 teaspoon salt. Process, scraping down the bowl a few times, until the mixture becomes a creamy puree. 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. (The dip can be made a day ahead and refrigerated.) Serve with cucumber rounds and pita chips for dipping.

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