Chickpea-Potato Dip

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.]

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
6 servings (3 cups)
Level:
Easy

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)
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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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