Potato dip with chickpeas
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 421, total fat 23 G., saturated fats 3 G., proteins 10 G., carbohydrates 45 G., fiber 7 G., cholesterol 0 mg, sodium 545 mg, sugar 5 G.
Calories 421, total fat 23 G., saturated fats 3 G., proteins 10 G., carbohydrates 45 G., fiber 7 G., cholesterol 0 mg, sodium 545 mg, sugar 5 G.
This easy-to-make dip is similar to hummus, but instead of tahini, it uses humble potatoes. This creates a velvety texture without the need to spend money on expensive ingredients. Serve as an appetizer, arranging pita chips and cucumber slices around the dip for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large potato, wash with a brush
- 5 cloves of garlic
- 1 can (425 g) canned chickpeas, rinsed
- 0.5 cups extra-virgin olive oil + extra for drizzling
- 2 tablespoons white wine vinegar
- Red pepper flakes, for sprinkling
- Chopped fresh parsley, for serving
- 1 large cucumber, sliced into 0.5 cm thick circles.
- 250g pita chips (about 3 cups)
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Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan, add enough water to cover, and season generously with salt. Bring to a boil and simmer until the potatoes are tender when pierced with a fork, about 30 minutes.
- Add the garlic, cook for 2 minutes, then drain. When the potatoes are cool enough to handle, peel and discard the skins and cut into chunks.
- Place the potatoes and garlic in a food processor. Add the chickpeas, olive oil, 1/2 cup cold water, vinegar, and 1 teaspoon salt. Process, scraping down the sides of the bowl, until smooth.
- Transfer the dipping sauce (serve at room temperature or chilled) to a serving dish, drizzle with olive oil and sprinkle with red pepper flakes and parsley. The dip can be made a day ahead and refrigerated..
- Serve with cucumber slices and pita chips for dipping.
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