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Tuscan Mashed Chickpeas

Tuscan Mashed Chickpeas

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.

Tuscan Mashed Chickpeas on www.kitchenmeetsgirl.com - a quick, easy, and healthy appetizer for snacking or entertaining! #recipes #hummus #dips

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.

Tuscan Mashed Chickpeas on www.kitchenmeetsgirl.com - a quick, easy, and healthy appetizer for snacking or entertaining! #recipes #hummus #dips

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.

Oops?

Tuscan Mashed Chickpeas
 
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Ingredients
  • 2 (15.5) ounce cans chickpeas, drained and rinsed
  • ½ cup chicken stock
  • 3 tablespoons olive oil
  • 2 medium tomatoes, seeded and diced small
  • 2 garlic cloves, minced
  • ¼ 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
Method
  1. Place the chickpeas and chicken stock in the bowl of a food processor. Pulse until coarsely chopped.
  2. 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.
  3. 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.
Notes
from Barefoot Contessa Foolproof

10 Comments

  1. Shirley
    Shirley on February 18, 2013 at 8:47 am

    Ashley,

    This looks awesome. I’m always looking for good healthy appetizers. This one looks like a winner!

    Reply
  3. Hayley @ The Domestic Rebel
    Hayley @ The Domestic Rebel on February 18, 2013 at 9:40 am

    OH MYLANTA. So I never make chickpeas for some dumb reason, but I heart them so. And I always dream of snacking on roasted ones or throwing them into a dip like this, but instead they sit sad on my shelf in a can 🙁 this dip, however, is motivating me to relieve them from their place on the pantry shelf and get them into a tasty dip I can eat for the rest of the day. SO HUNGRY FOR THIS!
    Hayley @ The Domestic Rebel recently posted..Lavender Lemon CookiesMy Profile

    Reply
  4. Nancy
    Nancy on February 18, 2013 at 9:51 am

    This looks so awesome. I must try.

    Reply
  9. sally @ sallys baking addiction
    sally @ sallys baking addiction on February 19, 2013 at 2:59 pm

    omg I am drooling. you have never met someone more obsessed with hummus than me (even though you’ve never met me lol!!) . this just opened a whole new playing field for me Ashley!

    Reply
  10. Jocelyn @BruCrew Life
    Jocelyn @BruCrew Life on February 19, 2013 at 9:43 pm

    We go through a lot of chick peas here, but I never thought to serve them warm!!! The flavors in this sound awesome!
    Jocelyn @BruCrew Life recently posted..Banana Bread MuffinsMy Profile

    Reply

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