Whipped Feta Dip with Crispy Chickpeas
Creamy, tangy, and finished with honey, crushed pistachios, and fresh thyme — this is the dip that gets requests. The crispy chickpeas on top add the crunch that makes it more than just a dip.
Serves: 6–8 as an appetizer Time: 30 minutes
Ingredients
For the whipped feta:
8 oz feta, crumbled
½ cup plain Greek yogurt
2 tablespoons olive oil, plus more for serving
Juice and zest of 1 lemon
1 clove garlic
For the crispy chickpeas:
1 can (15 oz) chickpeas, drained, rinsed, and patted very dry
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon salt
For topping:
2 tablespoons honey
¼ cup crushed pistachios
Fresh thyme leaves
Extra olive oil, for drizzling
Instructions
Crisp the chickpeas. Preheat oven to 400°F. Toss dried chickpeas with olive oil, paprika, and salt on a sheet pan. Roast for 20–25 minutes, shaking the pan halfway through, until golden and crisp. Let cool slightly — they'll crisp up further as they sit.
Whip the feta. While the chickpeas roast, combine feta, Greek yogurt, olive oil, lemon juice, lemon zest, and garlic in a food processor. Blend for 1–2 minutes, scraping down the sides as needed, until completely smooth and airy.
Assemble. Spread the whipped feta onto a serving plate, using the back of a spoon to create a shallow well in the center.
Top it. Drizzle with honey and a bit of olive oil, then scatter crispy chickpeas, crushed pistachios, and fresh thyme leaves over the top.
Notes: The whipped feta base can be made up to 3 days ahead and stored in the fridge — just bring to room temp and re-top with fresh chickpeas before serving so they stay crunchy.
