Lemon Garlic Chick Pea Dip with Veggies and Chips
Brighten up your snack spread with this Lemon Garlic Chickpea Dip served alongside crisp fresh veggies and crunchy chips! This quick and easy recipe combines silky-smooth chickpeas, tangy lemon juice, nutty tahini, and aromatic garlic for a creamy, flavor-packed dip that's as healthy as it is delicious. Garnished with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley, it's as visually stunning as it is satisfying. Perfect for entertaining or a wholesome midday snack, this versatile dip pairs beautifully with an assortment of colorful vegetables like carrots, celery, and bell peppers, as well as your favorite pita or tortilla chips. Ready in just 10 minutes, this crowd-pleaser is vegan, gluten-free, and utterly irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 15 oz canned chickpeas (garbanzo beans), drained and rinsed
- 3 tbsp lemon juice, freshly squeezed
- 2 cloves garlic cloves, minced
- 3 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp water
- 0.5 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp paprika, for garnish (optional)
- 1 tbsp chopped fresh parsley, for garnish (optional)
- 4 cups assorted fresh vegetables (carrots, celery, bell peppers, cucumber)
- 2 cups pita chips or tortilla chips
Instructions
1. In a food processor, combine the drained and rinsed chickpeas, lemon juice, minced garlic, tahini, olive oil, water, ground cumin, and salt.
2. Blend until the mixture is smooth and creamy, scraping down the sides of the food processor as needed. If the dip is too thick, add 1-2 additional tablespoons of water to reach your desired consistency.
3. Taste the dip and adjust seasoning if necessary, adding more salt or lemon juice to suit your preference.
4. Transfer the dip to a serving bowl and smooth the surface with the back of a spoon.
5. Garnish the dip with a drizzle of olive oil, a sprinkle of paprika, and chopped parsley, if desired.
6. Arrange the fresh vegetables and chips on a platter around the dip for serving.
7. Enjoy immediately, or cover and refrigerate the dip for up to 3 days.
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 336.3 g | 122% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 54.3 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4024 mg | 310% | |
| Iron | 16092.6 mg | 89403% | |
| Potassium | 4026 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
