Bean

Meyer Lemon Chickpea Dip

by:
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

Test Kitchen Notes

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.
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