This is not quite a hummus, I think when it grows up it might want to be hummus, but it isn’t quite there yet. Instead its a deliciously simple, fresh but spicy chickpea dip that might just rival big kid hummus on the yum front! A perfect little dip to have with your nibbles for Friday Drinks tonight. I have been making this dip for years because it is just so easy, simple and cheap to make. I especially made it all the time when I was pregnant with George (not with Friday Drinks of course!). I’m not sure what the advice is given in other countries, but here in New Zealand they advise against store bought hummus, especially any that has been sitting around for awhile. So being the diligent first time mum I was I stayed clear of any hummus, but that didn’t matter because I had my yummy Smashed Spicy Chickpea Dip. There you go any pregnant ladies out there, this one is a winner for you!
For years I didn’t have a food processor – I know, those were some dark years, just think of all the things I couldn’t make! So I used to make this dip in a mortar and pestle, and whilst it does require you to bring your guns to the table, it is quite doable and the results are just as good. These days I am a little more efficient (read: lazy) and get out the food processor. I love to serve this with my Five Minute Flatbread and because all the ingredients for my Smashed Spicy Chickpea Dip and flatbread are generally in your store cupboard this is a great one for last minute entertaining.
Hope you all enjoy! Have a great Friday and a great weekend.
P.S. If you’re feeling a little more adventuresome, try adding a teaspoon of dried ground cumin to the dip – yum!
Smashed Spicy Chickpea Dip
- 1 can 400g/14oz chickpeas, drained and rinsed
- 3 cloves garlic
- 1/2-1 tsp red pepper chilli flakes
- 3 Tbsp freshly squeezed lemon juice approx 1.5 medium lemons
- 1/4 cup extra virgin olive oil plus extra for drizzling
- sea salt and freshly cracked black pepper to taste
In a food processor, roughly blend chickpeas, garlic, red pepper flakes and lemon juice until combined. With the processor running, slowly pour in olive oil until desired consistency is reached.
Season with salt and pepper to taste (the dip can take quite a bit of salt and I like to use around 1 tsp of flaky sea salt).
Serve with my Five Minute Flatbread.
Use a mortar and pestle, pound garlic and chilli until a paste. It is easier to do this with a pinch of salt added. Add the chickpeas and roughly pound. Add juice and olive oil and mix until desired consistency is achieved. Season with salt and pepper to taste (the dip can take quite a bit of salt and I like to use around 1 tsp of flaky sea salt).