This is a fun, satisfying dip that was inspired by the sweet and flavorful cherry tomatoes available at the farmer's market this time of year. While you can make this dip year-round from grocery store tomatoes, it's an entirely different -- and delicious -- experience made with local summer tomatoes.
Ingredients
- 2 cloves garlic
- 1 t. salt
- 1 pint cherry tomatoes, ideally brandywine (or other sweeter varietal)
- 1-11oz can chickpeas, drained, or 1 1/2 cups rehydrated, cooked chickpeas
- 1 T. sherry vinegar
- 1 t. cumin
- 1 t. smoked paprika
- 3 T. fruity olive oil
- 4 T. shallot, diced small
- 1 T. basil, chopped
- 1 T. mint, chopped
Preparation
- With a mortar and pestle, grind garlic cloves with salt to a paste.
- Place garlic paste in food processor along with cherry tomatoes, chickpeas, vinegar, cumin, paprika, and olive oil.
- Pulse until combined but still a somewhat coarse consistency with chunks of tomatoes still visible.
- Place tomato mixture in a medium mixing bowl and fold in shallots, basil and mint. Allow to sit for at least 1/2 hour for flavors to meld.
- Adjust seasonings and serve with pita chips and cucumber wedges.
