Can I use dried chickpeas instead of canned?

Absolutely! Just cook 1/2 cup dried chickpeas (they'll expand to about 1 1/2 cups) until super tender. Pro tip: overcook them slightly for extra creaminess. But hey - no shame in the canned chickpea game when you're in a hurry!

How can I make it spicier?

Oh, I like how you think! For heat, try: - 1/4 tsp cayenne pepper - A dash of hot sauce - 1/2 tsp crushed red pepper flakes - Or blend in a roasted jalapeño (seeds removed... unless you're brave!)

Is this dip freezer-friendly?

It can be, but the texture changes slightly. Freeze in small portions for up to 1 month. Thaw overnight in the fridge and stir well - it might need a splash of water or lemon juice to liven it up again. Honestly though? It's so quick to make fresh, I usually just whip up a new batch!

Irresistible 5-Minute Smoky Paprika Chickpea Dip

Description

A creamy, smoky dip made from chickpeas, perfect for snacking.

Ingredients

1 can chickpeas (15 oz), drained
2 tbsp olive oil
1 tsp smoked paprika
1 clove garlic, minced
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp water (optional, for consistency)

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Instructions

Combine chickpeas, olive oil, paprika, garlic, lemon juice, salt, and pepper in a blender.
Blend until smooth, adding water if needed.
Taste and adjust seasoning.
Serve chilled or at room temperature.

Notes

Store in an airtight container for up to 3 days.
Garnish with extra paprika or olive oil before serving.

Prep Time: 5 mins
Cook Time: 0 mins
Category: Appetizer
Method: Blending
Cuisine: Mediterranean