Tuscan Chickpea Dip

March 3, 2016

A classic Tuscan antipasto, this recipe comes from the town of Grosseto, traditionally made from dried chickpeas; it can also be made using a can.


1 x 830g can chickpeas, drained

2 large plum tomatoes, peeled and seeded

1 clove garlic, crushed

2 Tbsp Bertolli Light in Taste Olive Oil

2 Tbsp Bertolli Originale Extra Virgin Olive Oil


1. Make a small cross in the bottom of the tomatoes with a sharp knife. Cover tomatoes with boiling water and leave for approximately 10 seconds until the skin begins to curl away from the cross. Place tomatoes in cold water for another 10 seconds, then peel away the skin. Cut the peeled tomatoes in half and scoop out the seeds with a teaspoon, being careful to remove as little flesh as possible.

2. Puree the drained chickpeas and tomato halves in a food processor or blender, with a generous pinch of salt and freshly ground black pepper, adding a little water if necessary, to achieve a smooth but firm texture (a little softer than mashed potato).

3. Warm Bertolli Light in Taste olive oil in a frying pan, stir in the garlic, and after a minute add the chickpea mixture. Stir it gently for a couple of minutes until the excess moisture has evaporated and the puree is looking and smelling inviting.

4. Arrange little mounds on individual plates and make a hollow in the centre of each. Lightly pour in the Bertolli Originale Extra Virgin olive oil and sprinkle with a little extra salt and pepper, to taste