Recipe Friday: Chickpea Dip

Colourful chickpea-based dips. Photos Andy Sewell

Colourful chickpea-based dips. Photos Andy Sewell

We're big fans of the book The Kitchen Shelf by Eve O'Sullivan and Rosie Reynolds (Phaidon), all about how to use the basics in your food cupboard to whip up a range of treats. 

Today we're sharing their ultra simple chickpea dip recipe - it's tasty by itself but also a great base for flavoursome additions. In issue 32 you can find out how to use it to stir up a trio of nibble accompaniments - beet and cumin dip; smokey red pepper dip; and pea and mint dip - or have fun inventing your own! 

Chickpea Dip

Serves 4

You'll need:

400g tin chickpeas, drained and rinsed

1 clove garlic, crushed

4 tbsp olive oil, plus extra to serve

salt and freshly ground black pepper


1 Put all the ingredients into a food processor and process until smooth, then check the seasoning.

2 Serve immediately, drizzled with extra oil, or cover and chill until ready to use. 


Order issue 32 to see more delicious recipes from The Kitchen Shelf, or pick up a copy of the book here.