This little appetizer came together in a flash after an unsuccessful cashew/padron pepper experiment. It was put on Earth to teach me a lesson, or at least remind me: simpler, cheaper, and faster is often better.
Not just marginally better, either–I’m talking “1994 Smashing Pumpkins compared to 2014 Smashing Pumpkins” better. (If you’re familiar with both–it’s ok if you’re not–and I have to tell you which is superior…. about it, but we have to break up. I’m sorry.)
…It turns out that when I realize the story I’m telling isn’t terribly exciting, I resort to “heyyyy guys, remember that band? That band was good. I liked that band.”
My apologies–but I’ll tell you the rest of this harrowing tale anyway. Hours before a little gathering to which I said I’d bring dip, I buried the cashew goop in the back of my fridge and started from scratch anew. I was gonna rise again like a snack-conjuring phoenix, you know? It’s easy to be so emboldened when there’s always plan C (store-bought hummus).
Speaking of, this woulda/coulda/shoulda been hummus, but a few weeks ago I discovered how delicious a spoonful of tahini with a drizzle of honey is. Fast forward to now: I am tahini-less and should probably stay tahini-less unless I am also honey-less. Those two cannot coexist here anymore.
Tahini or no tahini, I like hummus a whole lot, but this is at least as good. It’s vegan, herb-fresh, lemon-bright, and delightfully wholesome. I made it without oil, save for a little drizzle on top, because I really like using the canning liquid (or cooking water, if you cook the beans yourself). Bean juice, bean nectar, bean elixir: whatever you want to call it, it’s a wonderful, flavorful thing.
And if you don’t like chickpeas, I actually would have gone for cannellini beans if I had some around–I bet it would be even lovelier.
So that’s where I am right now, gang: embracing simplicity and finding any excuse I can to talk about the music I loved the most in my (more) awkward years.
SP were my first musical love, you know? 1979 will never not make me feel/look exactly like this:
…And now I must know what your favorite song was when you were 16. Tellmetellmetellme. Let’s make a mixtape and have chips and dip for lunch.
- 2 cups canned chickpeas (reserve the canning liquid and rinse beans)
- 1/4 to 1/2 cup chopped fresh dill, depending on how much you like dill
- 1 clove garlic, minced
- Juice of one lemon
- 1/2 cup (plus more as needed) chickpea canning liquid (for richer dip, substitute 1/4 cup of canning liquid for olive oil)
- Kosher salt to taste
- Olive oil, fresh dill, and freshly ground black pepper, for topping
- Combine the chickpeas, dill, 1/4 cup of canning liquid, and lemon juice in your food processor and puree until smooth. With the motor running, add more canning liquid (or olive oil, if using) in a slow, steady stream, until the dip reaches the consistency you want. Season with salt to taste and transfer to serving bowl.
- Just before serving, drizzle top of dip with olive oil and sprinkle with fresh dill and freshly ground black pepper. Makes 2 cups.