So I know this isn’t a picture of a cookie or a brownie or some other totally awesome baked-good that you want to face plant.
But when it comes to snacking around my house, I’m all in, all the time. Dips are the bomb.
What this really means: I’ve eaten too much jalapeño popper dip and hot-Mexican style spinach dip lately, and my jeans are starting to revolt. Fortunately for me, chickpeas (legumes) are high in fiber and are recommended by many public health organizations as a key food group for preventing disease and optimizing health (source).
We do often eat hummus as a healthy snack, and we do often make our own homemade version as an alternative to the grocery store variety. And as much as I love hummus, I’ve never thought to serve it warm.
You guys. This stuff was amazing.
Plus, it’s filled with other lots of healthy stuff, including tomatoes, garlic, parsley, Parmesan, and lemon juice, so it practically cancels out the fact that you ate an entire loaf of crusty bread along with it.
- 2 (15.5) ounce cans chickpeas, drained and rinsed
- 1/2 cup chicken stock
- 3 tablespoons olive oil
- 2 medium tomatoes, seeded and diced small
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 3 tablespoons minced fresh parsley
- 2 tablespoons lemon juice
- kosher salt and black pepper
- crusty bread or pita chips, for serving
- Place the chickpeas and chicken stock in the bowl of a food processor. Pulse until coarsely chopped.
- In a medium pan, heat the olive oil over medium heat and add tomatoes. Saute for 3 to 4 minutes, or until the tomatoes are softened. Add the garlic and cook for 1 more minute. Add the chopped chickpea mixture, and cook for about 5 minutes, or until heated through.
- Remove from heat, and stir in the Parmesan, parsley, lemon juice, and salt and pepper to taste. Serve warm (or at warm temperature) with crusty bread or pita chips.