Meyer Lemon Chickpea Dip

January 17, 2011


Author Notes: This recipe was created after a bro-in-law wanted to make hummus; I was out of tahini, but had this idea floating around my mind. Lemony, tangy and garlicky, this Meyer lemon dip is great with fresh pita and/or fresh cut veggies, – we especially enjoy dipping endive. Enjoy! - lapadia

lapadia

Food52 Review: This super easy hummus-like dip has a lovely lemony kick to it. I normally add twice as much lemon juice to hummus than called for, so this is a perfect way to get the tangy lemon flavor without being too runny. I removed the lemon pips before whizzing it in the blender and used smallish cloves of garlic. Yum-yum!Victoria Ross

Makes: around 1 1/2 cups

Ingredients

  • 1 small Meyer Lemon, with peel, chopped up, discard seeds **preferred
  • ** alternate = juice and zest from one Meyer lemon
  • 1 or 2 garlic cloves, peeled and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon agave nectar (or honey)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Worcestershire - note: I use this in place of salt
  • 1 teaspoon dry Greek oregano
  • 1 - 15 oz can chickpeas, drained
  • Fresh ground pepper - or a pinch of cayenne
  • Red pepper and/or scallion for garnish
  • Note: use the juice & zest of one lemon, plus extra sweetner not using Meyer lemon.
In This Recipe

Directions

  1. Combine the lemon, garlic, olive oil, agave nectar, vinegar, Worcestershire and oregano in a blender or food processor; process as smooth as you can get it. Note: there will probably be little bits of the peel – regardless of how great your processor is, but we like the little burst of fresh lemon!
  2. Add the drained chickpeas incorporate with the lemon mixture; process until smooth.
  3. Transfer mixture to a serving bowl.
  4. Add salt and fresh ground pepper to taste.
  5. Cover and refrigerate 2 hours to overnight - the flavors are always best with a longer sit.

More Great Recipes:
Condiment/Spread|Dip|Vinegar|Bean|Chickpea|Lemon|Oregano|Snack

Reviews (12) Questions (0)

12 Reviews

GloriousGarlic January 29, 2011
I'm going to try it - sounds yummy. But ..... only 1 or 2 cloves of garlic?
 
Author Comment
lapadia January 29, 2011
I love lots of garlic, but 1-2 cloves for this recipe seemed to be the perfect blend of flavors, however, your name is GloriousGarlic so by all means...use more! Can't wait to hear how it turns out :)
 
maria S. January 24, 2011
gonna try. Our neighborhood has a bumper crop and my post-x'mas diet is not allowing me to make as many tarts as I would like.
 
Author Comment
lapadia January 25, 2011
I hear you on that post-x'mas diet, and that is what I was thinking with this dip, not as much fat as some of my others! Enjoy...
 
Lizthechef January 23, 2011
Whoa, I missed this in the flood of dip recipes. Am instantly adding to my Meyer lemon favorites - will try ASAP. Thumbs up!
 
Author Comment
lapadia January 23, 2011
I JUST logged on and say your comment...Thanks! I didn't have time to make a couple "minor" wording edits before deadline so here it is on my food website, just for the heck of it: <br />http://lapadia.wordpress.com/2011/01/22/meyer-lemon-chickpea-dip/
 
drbabs January 18, 2011
Doesn't meyer lemon just make everything better? Great recipe!
 
Author Comment
lapadia January 19, 2011
Thanks, drbabs!
 
TheWimpyVegetarian January 18, 2011
This sounds great lapadia! I've got to try this with using the whole lemon! I think I've got everything here to give this a whirl, so to speak :-)
 
Author Comment
lapadia January 18, 2011
Thanks...like I say above, if you ? Meyer Lemons...this is great.
 
hardlikearmour January 18, 2011
Yum! I love that you used the whole lemon, plus it sounds like a snap to make. I bet it would be awesome on some sea salt pita chips.
 
Author Comment
lapadia January 18, 2011
Thanks, HLA! I agree, sea salt pita chips sounds tasty...