Smashed Chickpea Basil and Radish Dip with Pita Chips
Ingredients
- 2 cans (15 ounces each) unsalted chickpeas, drained and rinsed (reserve 1/3 cup liquid)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup fresh basil, coarsely chopped
- 8 radishes, chopped
- 1 small garlic clove, finely grated
- 1/4 cup fresh lemon juice (from 2 to 3 lemons)
- 9 whole-wheat pitas, split, quartered, and toasted
Instructions
Smashed Chickpea, Basil, and Radish Dip with Pita Chips serves 6 original recipe by Martha Stewart.
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