Chickpea and Roasted Nut Dip

"Chickpeas processed with roasted nuts, lemon juice and fresh chopped coriander is yet another variation on a hummus dip. Like most people I just love hummus - in any form! So I really love trying any variation I come across. This one, I can promise, is quite different from others: for me it certainly passes the scrumptiousness test! Like other dips, it can obviously also be used as a spread on sandwiches. I cannot remember now just where I got this recipe from, but from the way I had it filed in Word, it was obviously from a website, possibly the Edgell website, as it specified that Edgell Chick Peas be used."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Sharon123 photo by Sharon123
Ready In:
1-2 cups




  • Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.
  • Season to taste with salt and pepper.
  • Spoon into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews or slivered almonds depending on which ones you have used in the dip.

Questions & Replies

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  1. Nikoma
    This was good but slightly on the bland side. Made a double batch for a party adding extra lemon and cilantro. Everyone still agreed it needed a bit more pop. On the other hand I LOVED the consistency of this hummus like dip! Way more then regular tahini/oil chickpea spreads. This combo is much superior! I'm sure I'll use this recipe as a base and play with it a bit. Maybe adding some garlic and lime juice. Thanks for the recipe!
  2. Mandy
    I almost always have home-made hommus in the frisge & this is a lovely variation, the nutty aftertaste from the cashews is lovely on the palate! Thanks for posting!
  3. tigerduck
    When I saw this recipe it immediately occured to me that this would be nice with smoked roasted almonds. I love smoked roasted almonds and yes, they do work well in this dip/spread. At the beginning I followed the recipe exactley (besides the almonds that is) and I found it was lacking something. I separated some of the spread and added a little bit of garlic paste to it and I found this batch superior to the other one without the garlic. Therefore, I mixed the two together and added a little bit more of the garlic paste (which comes from a jar and I believe it is roasted garlic paste). I probably used 1 1/2 - 2 levelled teaspoons of the paste. I also added ca 2 tablespoons olive oil. I brought half of the amount to a party as a dip sprinkled with chopped coriander and almonds together with pita crisps and it was very well received. However, I realised that people had difficulty to make sure that the dip sticks to he pita bread. I'm not sure why, but I will use more liquid next time (if used as a dip) to see if this makes it easier. With the other batch I made pita crisps canape (spread it on pita crisps and sprinkled chopped coriander and almonds on top) and BF and I enjoyed them in front of the TV. The dip/spread I ended up with is certainly worth five stars in BF's and my eyes and a keeper for sure.
  4. ncmysteryshopper
    We also loved this recipe. Like Rita I also added garlic and I used roasted cashews like Sharon. I used store bought bagel chips and everyone loved them. This was a great little dip! There was no need to add the extra salt either as we found the salt content just fine. Thanks bluemoon!
  5. Rita1652
    Yummy! I did add garlic the the dip! Used Pita Crisps Recipe #121546 and Sesame pita crisps # 100777 to scoop up this delish dip! Thanks Blue!


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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