Summer Chickpea Dip with Whipped Ricotta
15 oz ricotta cheese
1 teaspoon honey
1/4 cup good olive oil
2 shallots, sliced
1 peach, diced
1 can drained chickpeas
1 tablespoon fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
In a food processor, whip the ricotta and the honey together until smooth and light, about 2 minutes. Place into a large flat bowl and swoop across the edges. Cover and place in the fridge until ready to serve.
In a small saucepan under medium heat, warm the olive oil. Add the shallots, peach, chickpeas, fresh thyme, salt, and pepper. Let it come to a simmer and cook for about 10 minutes, stirring occasionally. Once the chickpeas have softened, before they’re mushy, turn off the heat.
Pour the chickpeas over the whipped ricotta and serve with crusty bread.
Enjoy!
Summer Chickpea Dip with Whipped Ricotta
15 oz ricotta cheese
1 teaspoon honey
1/4 cup good olive oil
2 shallots, sliced
1 peach, diced
1 can drained chickpeas
1 tablespoon fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
In a food processor, whip the ricotta and the honey together until smooth and light, about 2 minutes. Place into a large flat bowl and swoop across the edges. Cover and place in the fridge until ready to serve.
In a small saucepan under medium heat, warm the olive oil. Add the shallots, peach, chickpeas, fresh thyme, salt, and pepper. Let it come to a simmer and cook for about 10 minutes, stirring occasionally. Once the chickpeas have softened, before they’re mushy, turn off the heat.
Pour the chickpeas over the whipped ricotta and serve with crusty bread.
Enjoy!