Chunky Vegetable and Walnut Dip

Chunky Vegetable and Walnut Dip

To serve dip, cut pita bread into wedges and toast at 400°F about 7 to 8 minutes or until lightly browned. Delicious also served with bagel chips, bread sticks or crackers.


  • 1/2 cup California walnuts, chopped
  • 1 can chickpeas, drained, rinsed, divided
  • 6 tablespoons Italian dressing, low-fat, divided
  • 1 carrot, large, cut into chunks
  • 1 red pepper, cut into chunks
  • 1 clove garlic, small, minced
  • 1/2 red onion, small, cut into chunks
  • 1/4 cup parsley, finely chopped
  • Salt and pepper, to taste


  1. In a dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; set aside.
  2. In small food chopper or food processor, process half of chickpeas with half of dressing until smooth; transfer to medium bowl and reserve. Process carrot, red pepper, garlic and onion until finely chopped, but still chunky; stir into processed chickpeas.
  3. Add remaining whole chickpeas and dressing.
  4. Stir in parsley, toasted walnuts and season with salt and pepper.


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