Make this and your house will smell amazing. 3 hours after it was finished baking, the scent still lingered at the top of the steps. Why is it that you can always smell food upstairs before you can down?
I love the smooth, creamy texture of this dip, which contrasts nicely with the crunchy topping. Use any crackers you like to scoop it up. I served it with these, using white beans instead of chickpeas. It was delicious.
Adapted from here
1 1/2 cups cooked navy beans
1/4 t garlic powder
1/2 t dried rosemary
1/4 cup sour cream
3 T olive oil, divided
1/4 t salt
1/4 t pepper
1/4 cup dry whole wheat bread crumbs
1/4 cup freshly grated Parmesan cheese
crackers for dipping
Mash the beans with a potato masher (or puree in a food processor). Mix in the garlic powder, rosemary, sour cream, 1 T olive oil, salt, and pepper. Pour into a small greased baking dish. Mix together the bread crumbs, cheese, and remaining 2 T oil. Sprinkle over the beans. Bake at 350 for about 20 minutes or until hot and a bit bubbly. Remove from oven, let cool a bit, and serve warm with crackers.
Serves: 2 for a hefty snack, 4 to 6 for an appetizer