Smoky Chickpea Dip

This chickpea dip was inspired by a spread I had on a sandwich earlier this summer on vacation. I realized that all of the rest of the ingredients were quickly playing second fiddle to the incredible chickpea concoction slathered on the bread. All I could think about was how I adored the smoky paprika and how beautifully it complimented the creamy garbanzo beans.

I have now made my own version of this dip several times this summer as an appetizer for company.
Because I love a little zing and pucker, I added a ton of lemon and garlic to the dip. And when the flavor still wasn’t quite where I wanted it to be, I threw in a tiny bit of cayenne and a tsp of red wine vinegar for good measure. This chickpea dip has SERIOUS flavor.

I love to serve it as a vegetarian appetizer on garlic rubbed crostini, sprinkled with fresh chives. However, sometimes, when I am looking for a little more action, I will add a crumble of crispy bacon. The smoky, salty flavor of the bacon, and the crispy, crunchy texture is a great compliment to the chickpea dip.

*This smoky chickpea dip is also great served as a dip for cut vegetables or to dip wedges of toasty pita in.

Smoky Chickpea Dip
-2 cans garbanzo beans, rinsed and drained
-3 cloves garlic
-¼ cup + 2 Tbs olive oil
-2 lemons, juiced
-1 tsp red wine vinegar
-1 tsp smoked paprika-
-½ tsp Kosher salt
-1/8 tsp cayenne paper
-Minced chives to garnish

1)In a food processor, pulse the garlic cloves.

2)Add the garbanzo beans and olive oils, and pulse to combine.

3)Add the lemon juice, vinegar and spices.

4)Pulse until well combined and creamy.

5)Serve with crudite, crostini or toasted pita bread and garnish with chives.