Creamy Sun-Dried Tomato & Basil Chickpea Dip
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 5
Ingredients
1 (15.5 ounce) can chickpeas, drained and rinsed, with the liquid from the can (aquafaba) reserved
1 cup full-fat cottage cheese
½ cup oil-packed sun-dried tomatoes, drained and roughly chopped
3 tablespoons roughly chopped fresh basil leaves
3 tablespoons plain tahini
2 cloves garlic, roughly chopped
2 tablespoons freshly-squeezed lemon juice (from roughly 1 medium lemon)
1 tablespoon reserved oil from the sun-dried tomato jar
Fine sea salt and freshly ground black pepper, to taste
Light drizzle of extra-virgin olive oil, for garnish (optional)
Instructions
Add all your core ingredients to a food processor or high-powered blender: drained chickpeas, cottage cheese, chopped sun-dried tomatoes, fresh basil, tahini, garlic, lemon juice, and the reserved sun-dried tomato oil. Blend the mixture for 2 to 3 full minutes, stopping once mid-blend to scrape down the sides of the bowl if needed, until you reach a completely smooth, creamy consistency. Season with salt and pepper once blended.
If your dip turns out thicker than you prefer, thin it gradually with the reserved chickpea aquafaba. Add 1 tablespoon of aquafaba at a time, blending after each addition, until you reach your ideal texture. Give the dip a final taste, and adjust the seasonings (add more salt, pepper, or lemon juice) if needed.
Serve immediately, garnished with a drizzle of olive oil, extra fresh basil, or flaky sea salt for extra flavor. For storage, keep leftover dip in an airtight container in the refrigerator for up to 5 days.
