Mashed Chickpea Spread on Grilled Bread

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I have to admit that I’ve been getting a little tired of traditional dips and spreads offered at holiday gatherings this year.  It seems like wherever you go you always see the same-old tired offerings….Some Spinach + Artichoke Dip, maybe some sort of dried out stuffed mushroom, a lackluster cheese platter….I KNOW you know what I’m talking about.

I wanted to try out a new, somewhat atypical spread, that would be easy and fast to prepare, yet still full of flavor.  While flipping through my new Ina Garten cookbook “Foolproof: Recipes You Can Trust” I came across a recipe for Tuscan Mashed Chickpeas that she spread on grilled bread.  It was everything I was looking for.

For party planning purposes,  this spread couldn’t be easier because this is one of those dishes that you can not only make in advance, but tastes better the longer the flavors have to combine.  If you make it ahead, all you have to do is let it come to room temperature or heat it up slightly.

Start by pouring the chickpeas into a colander and rinsing them thoroughly under cold water.  Drain thoroughly and place into the bowl of your food processor.  Pulse the chickpeas in your processor several times until coarsely chopped, but not pureed.

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In a medium skillet, heat 3 tablespoons of olive oil over medium heat.  Add the diced tomatoes and cook until softened, about 3 to 4 minutes.  Add the garlic and cook for one minute until fragrant.  Next, add the mashed chickpeas in with the garlic and tomato and cook for about 5 minutes, stirring occasionally, until heated through.

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Remove the skillet from the heat and add the parsley, parmesan, lemon juice, and salt and pepper to taste.

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Serve the spread warm or at room temperature and add a drizzle of olive oil over the chickpeas just before serving.  You can use pita chips, grilled bread, or just about any vehicle you want to transport this delicious concoction to your mouth!

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Ingredients

  • 2 (15.5 oz) cans chickpeas
  • 1/2 cup chicken stock
  • 3 tablespoons olive oil, plus more for serving
  • 2 ripe medium-size tomatoes, seeded and small-diced
  • 2 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons minced parsley
  • 2 tablespoons lemon juice
  • Kosher salt and pepper

Serves 6 to 8

Original Recipe, Ina Garten Foolproof: Recipes You Can Trust”

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Tags: , , , , , ,

Categories: Appetizers/Snacks, Dips, Recipes

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