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Introduction
Ranch dressing has long been a beloved American staple, gracing salads, crudités, and chips with its cool, herby tang. But this chickpea-based twist on the classic takes ranch dip to new heights of healthfulness and flavor. Rooted in the Mediterranean diet, chickpeas have been a dietary staple for centuries, providing a rich source of plant-based protein, fiber, and nutrients. By swapping out the traditional dairy and mayo base for nutrient-dense chickpeas, this dip offers a delightfully creamy texture without the excess fat and calories. Whether you're looking for a lightened-up snack or a protein-packed spread for your veggies, this chickpea ranch dip is sure to become a new family favorite.
Ingredients
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup milk (or unsweetened almond milk for dairy-free)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1 tablespoon ranch seasoning mix
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
Step 1:
Drain and rinse the chickpeas under cold water. Set aside.
Step 2:
In a food processor or blender, add the drained chickpeas, Greek yogurt, mayonnaise, milk, lemon juice, parsley, dill, ranch seasoning mix, and minced garlic. Season with salt and pepper to taste.
Step 3:
Blend or process the ingredients until smooth and creamy, scraping down the sides as needed.
Step 4:
Transfer the dip to a serving bowl and adjust the seasoning if needed. For a thicker consistency, add less milk or more chickpeas.
Q: Can I use canned chickpeas?
A: Yes, canned chickpeas (also known as garbanzo beans) are perfect for this recipe. Just be sure to drain and rinse them well before using.
Q: How long does this dip last in the refrigerator?
A: The chickpea ranch dip will last for up to 4-5 days when stored properly in an airtight container in the refrigerator.
Q: Can I substitute dried herbs for fresh herbs?
A: While fresh herbs are recommended for the best flavor, you can substitute dried herbs in a pinch. Use about 1/3 of the amount of dried herbs compared to fresh.
• For a thicker dip, use less milk or add more chickpeas.
• Substitute Greek yogurt with vegan mayonnaise or cashew cream for a dairy-free option.
• Add more lemon juice for a tangier flavor.
• This dip is vegetarian and can be made vegan with dairy-free substitutions.
• It's a good source of plant-based protein and fiber from the chickpeas.
Serve the chickpea ranch dip chilled or at room temperature with fresh veggies, pita chips, or crackers for dipping.
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
This recipe comes together quickly, so prepare all the ingredients in advance to make the blending process even faster.
- For a creamier texture, blend the dip for a longer time or add a tablespoon or two of water or additional milk.
- Taste and adjust the seasoning as needed, adding more lemon juice for tanginess or ranch seasoning for a bolder flavor.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch.
For a vegan option, substitute the Greek yogurt with vegan mayonnaise or cashew cream and use unsweetened almond milk. You can also add roasted red peppers or sun-dried tomatoes for extra flavor.
This dip pairs well with crisp white wines, light beers, or iced tea. It also makes a great accompaniment to fresh veggies, pita chips, or crackers.
This recipe can be enjoyed year-round.
This recipe contains dairy (Greek yogurt and mayonnaise) and may contain traces of wheat (depending on the ranch seasoning mix used). Substitutions are provided for a dairy-free and vegan option.
