Chickpea Dip
If you’re looking for a healthier alternative to sour cream-based dips, give this chickpea dip a try. Made with extra virgin olive oil, fresh lemon juice, garlic, smoked paprika, and fresh thyme, it pairs wonderfully with pita chips or crudité.
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Ingredient-Saving Tip: Use some of that remaining fresh thyme for these roasted Parmesan carrots.
Who doesn’t love a good dip? If you’re like me, you love the sour cream-based ones, maybe with some mayo and cream cheese blended in for good measure. My only criticism is that I sometimes feel guilty eating it because it’s obviously not the most healthy snack around. This chickpea dip, however, is different.
I’ll never turn my back on a sour cream dip, but bean dips are a health-conscious alternative that can be delicious and addictive in their own right. They may not receive the same universal acclaim as their rival, but I think they deserve more attention from dip lovers.
My advocacy for bean dip aside, I hope I’ve inspired you to try this recipe. Bonus: It requires only a few minutes of your time—and little effort.
Why You’ll Love This Chickpea Dip
- A healthy option over traditional dip: Enjoy the satisfaction of dip and chips with less guilt!
- Quick and easy to prepare: It’s perfect if you need something simple to put together at the last minute.
- Inexpensive: You likely already have most ingredients on hand, and beans are still among the most economical foods.
- Easily double: If you want to make this for a party, double it up (just don’t double dip!).
Key Ingredients
- Canned Chickpeas: Chickpeas provide the creamy element to this dip.
- Smoked Paprika: This gives the dip a nice, smoky flavor.
- Fresh Thyme: This herb makes the dip bright and fresh.
- Extra Virgin Olive Oil: Be sure to use quality extra virgin olive oil, ideally one good for dipping.
See the recipe card below for more information on ingredients and quantities.
How to Make This Chickpea Dip
- Add to food processor: Combine chickpeas, garlic powder, smoked paprika, thyme, salt, pepper, lemon juice, and olive oil.
- Blend: Pulse until smooth. For a thinner dip, add some water, 1 teaspoon at a time.
- Taste and adjust: Add more seasoning or lemon juice if needed.
- Serve: Transfer to a bowl and drizzle with extra virgin olive oil. Enjoy!
Pro Tips
- Use water to thin out the dip: If it seems too thick, add about 1 teaspoon of water, or more, at a time.
Variations & Substitutions
-Use fresh garlic instead of granulated—about 1 small clove.
-Use any herbs you like.
-Add about 1/4 teaspoon of red pepper flakes for some heat.
-Omit the smoked paprika for a milder flavor.
-Substitute the chickpeas with another creamy white bean, like cannellini.
Recipe FAQs
You can use a blender, but it may require a little more work. You can also mash the ingredients with a fork or potato masher, but it may not be as smooth. A mini processor or immersion blender can also work in a pinch.
No, removing them can make the dip extra smooth, but it’s not necessary, and it’s too time consuming!
Serve it with pita chips, crackers, crusty bread, or cut veggies.
Storage
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
Freezer: I don’t recommend freezing this dip.
More Snack Recipes
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Chickpea Dip
Ingredients
- 1 15-ounce can chickpeas drained and rinsed
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 teaspoons fresh thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ lemon squeezed
- 5 tablespoons extra virgin olive oil
Instructions
- Place all the ingredients in a food processor and pulse to combine. You can also hold back on the olive oil and slowly pour it in separately while pulsing the other ingredients. If you want to loosen the dip, add 1 teaspoon of water at a time.
- Taste the dip and make sure it has enough salt and pepper. Add more garlic, smoked paprika, thyme, and lemon juice if you'd like. Serve the dip in a bowl and drizzle some more extra virgin olive oil on top. Enjoy!