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chickpea spread 3rd set 007Recently,  Nena Scott, long-time friend, diplomatickitchen subscriber and contributor to this blog of one of its most popular recipes (Nena’s Croatian Sour Cherry Cake) made the Cheese Bites described in a previous post and sent back this comment:  “I just baked these delicious cheese bites – I made them a few weeks ago and today was a farewell party for our cook who retired after 25 years of service – and the cheese bites were a big hit ! Not to even mention how wonderful it was to look into freezer and pull them out, quickly bake them and have them ready !”

Her remark is a reminder of how nice it is to have a few recipes on hand which not only may be made in advance and decrease the necessity for last minute preparations, but are easy in the making besides.   A new contribution to this category is:  Serrano Chili and Cilantro Chickpea Dip.

Postscript:  It’s a fine thing to take along on a picnic, too.

serrano chickpea spread finished 2 010Serrano Chili and Cilantro Chickpea Dip (for about 1 cup)

Note: To print this recipe, or any other diplomatickitchen recipe, go to the bottom of the page, at the end of the post, and click on the icon: Print & PDF. You will have the option of printing in smaller text size and without photos.

chickpea spread ing 002Ingredients:

  • 1 cup of canned, drained Chickpeas
  • 2 big Tablespoons of Sour Cream
  • 1/2 cup of chopped fresh Cilantro (aka Coriander)
  • 4 chopped cloves of Garlic
  • 2 Tablespoons of fresh Lemon Juice
  • 1 whole seeded Serrano Chili
  • 1 Tablespoon of Water
  • 1/2 teaspoon of Salt or to taste
  • Suggested Raw Vegetables to accompany the dip:  Carrot Sticks and  Sugar Snap Peas


  • a Food Processor or a Blender

1.  Put the chickpeas, sour cream, cilantro, garlic, lemon juice, chili, and water in the bowl of the processor or blender and mix until smooth.

2.  Transfer the dip to a bowl and add the salt.  Taste and add more if you think necessary.

3.  Refrigerate the dip until about an hour before serving.  Remove it from the refrigerator to come to room temperature.  Surround the bowl of dip with some raw vegetables….the suggested ones are carrot sticks and sugar snap peas.

chickpea spread 001A Note:  This dip is served as an hors d’oeuvre in the Lunch Menu:  A Lunch with Spice and Many Things Nice.  It’s a good addition to a picnic, too.

serrano chickpea spread finished 2 015An Invitation: You are invited to request suggestions from the diplomatickitchen for your own menus for any occasion by clicking on the feature ‘Ask and Tell’ here or in the Menu at the top of the page. Do you have a menu concept with a gap or two that wants filling…or perhaps you are an expat looking for ways to adapt your recipes to what is available in your temporary home…maybe you are just looking for a new way to use a familiar ingredient or would like suggestions on how to adjust quantities of a recipe from the diplomatickitchen for smaller or larger groups…Replies will be published in ‘Ask and Tell’ or sent by email if you prefer.

© Elizabeth Laeuchli, the diplomatickitchen, 2011-2013