I couldn’t really share an awesome cracker recipe with you without also sharing a dip to go with it. As good as they are on their own if you want to serve them to company you’ve gotta have some yummy toppings.
I personally love bean dips, my hubby on the other hand is not such a fan. I’m always a bit nervous sharing a recipe that only I’ve tasted because it tastes great to me, but what if I’m crazy? Although I usually like getting a second opinion before I share a recipe with you, I found this dip to be quite addicting and my son gobbled it up with his crackers, so I’ll take that as my second opinion, “it’s good”. :)
This is not only a great dip to serve with crackers but would also be great as a dip for veggies, pitas or even spread on the base of a sandwich. It’s reminiscent of hummus and could be used in any of the ways you would usually enjoy hummus.
It’s quick, it’s easy and the cumin and garlic have me coming back for more. I think this would probably be good a little chunkier too. Next time I might mix things up and only puree half of the chickpeas, then pulse the rest just until they’re broken up. I can always puree the heck out of it later right?
Chickpea Garlic Dip
I found 4 cloves of garlic quite overwhelming so I would start with two and add more to taste.
- 1 can (19 oz) chickpeas, drained (reserving 2 tablespoons of liquid)
- 1/2 cup mayonnaise
- 2-4 garlic cloves, peeled
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
Place all ingredients in a food processor and process until smooth.
Makes: 2 cups
Adapted from Kraft Canada.