This dip may be a little “extra”, what with the crispy chickpea, artichoke, and walnut topping and because of how it highlights technicolor radish and daikon varieties, but all you need are your run-of-the-mill radish variety and basic pantry ingredients to whip up (literally) a simple and special dip that is lighter than hummus but complete enough for a plant-based meal.

bowl of white bean, artichoke and radish dip with roasted chickpea topping and slices of radishes in different colors.

Yes, this dip is “extra”. On a good day, she’s a dip that incorporates fancy, technicolor daikon and other radish varieties for a lovely pink hue. And in this post, you will see that in the photos and some of the discussion. But don’t be scared off, because all you need are basic radishes and some pantry ingredients to make this recipe. I’ve made it aspirational, but you can ignore all that. What I think you definitely should include, though is the crispy topping of roasted chickpeas, artichoke shards, and chopped walnuts. It turns this lighter-than-hummus recipe into a filling plant-based meal you can serve with a side of veggies, crackers, bread or chips.

Love Radishes? Try my Roasted Radishes with Avocado Crema for another mellow and delicious-tasting radish recipe (that you can make not so mellow by including Jalapeno in the Crema).

Above: At left are a white, pink, and purple daikon radish, and at right are a watermelon radish, standard radish and a red turnip!

Types of radishes you can use in this recipe

  • Daikon Radishes – These are those long white vegetables you see in the product section. They are fairly mild and can be braised or eaten raw. Here we blanch them to blend smoothly into the dip. High in vitamin C and potassium, daikon are very nutritious. I found pink and purple varieties at a farmer’s market recently, but you are most likely to find a white one to try in this recipe. Again, you can stick with regular radishes, this is just an option.
  • Radishes – Standard pink-skinned radishes are the easiest to find, as well as watermelon radishes, which I highlighted here as well (bright fuschia flesh in the photos). A fun fact is that radishes get their peppery flavor from the fact they are in the mustard family.
  • Turnips – I included a Scarlet (a.k.a. pink) turnip in this recipe. Turnips vary quite a bit in how they look, but interestingly, the turnip, traditional radish and daikons I used all tasted very similarly.

Why this recipe works

This dip takes a cue from hummus with lemon and tahini, but the white beans create a creamier and milder flavored dip than hummus. Also, including artichoke hearts, blanched radishes, and less tahini makes a lighter dip. It’s a great way to use radishes in a new way, where blanching them makes them mild (no more peppery radishes), and the pink hue is just pure fun. The crispy and nutty topping adds interest and additional flavor. Finally, aside from blanching the radishes and roasting the toasty topping, it’s a breeze to whip up with a few pantry/staple ingredients such as white beans, artichoke hearts, lemon, tahini and garlic.

Step-by-step instructions

Preheat the oven to 425 for the crispy chickpea topping, and proceed as follows while the oven heats:

Whatever type of radish or combination of radishes you would like to use, chop them and blanch them in enough water to cover them for up to 5 minutes, depending on how small you chop them. The goal is to mellow out any peppery flavor in the radishes. They should be fork-tender but not mushy. Drain them of the water.

Place all ingredients except the lemon and olive oil in the food processor and blend until smooth (30 sec. to a minute).

Add the juice of 1 lemon, one half at a time, so you can taste for how much tartness you prefer. Same for adding the olive oil. The olive oil is used more for a smooth mouthfeel, so feel free to increase or eliminate depending on your preference.

Taste for salt and pepper, including the Aleppo chili flakes or smoked paprika, to get the right amount of salty smokiness you like.

Make the crispy chickpea, artichoke, and walnut topping, using drained, canned chickpeas and artichoke hearts canned in water. You will want to rinse both. You can leave the chickpeas whole (shown in photos at the top of post) or break them up as shown below, for more crispiness. I have done both. Break up the artichoke hearts into small pieces so they can roast and their edges can get a bit crispy. Chop the walnuts up but leave them aside, as we won’t add them initially (they take less time to roast). Toss the chickpeas and artichoke hearts with the oil and seasoning, spread out on sheet pan and roast in the hot oven until almost done. Add the walnut pieces, toss with the rest and roast another few minutes until you smell the roasty walnuts. Stay nearby so as not to burn the walnuts.

Tips for making & serving this dip

You can serve this recipe right away, warm from the food processor with the warm toasty topping and a drizzle of olive oil, or you can chill the dip and wait to make the topping right before serving so that the crispy topping is toasty and warm.

Take the time to adjust the seasonings, lemon, and olive oil at the end of blending the dip. This is a key part of the process because the ingredients are mild, and you don’t want to overpower them, nor do you want a bland-tasting dip.

This dip is just as delicious without the topping, as shown below. A heavy drizzle of olive oil (if you like) and some Aleppo chili flakes or paprika and this dip is fire on its own ;).

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bowl of white bean, artichoke and radish dip with roasted chickpea topping and slices of radishes in different colors.

White Bean, Artichoke & Radish Dip with Crispy Topping

Prep Time20 minutes
Cook Time0 minutes
Roast Topping: 15 minutes
Servings6
Calories216
This dip may be a little "extra", what with the crispy chickpea, artichoke, and walnut topping and because of how it highlights technicolor radish and daikon varieties, but all you need are your run-of-the-mill radish variety and basic pantry ingredients to whip up (literally) a simple and special dip that is lighter than hummus but complete enough for a plant-based meal.
Kitchen Tools
  • 1 food processer

Ingredients
 

Dip Ingredients
  • 1 cup white beans (drained, rinsed)
  • 2 cups radishes (chopped,blanched, any kind -see notes- weight should be about 12oz raw.)
  • 6 artichoke hearts, packed in water (can sub marinated)
  • 2 tbsp tahini (a.k.a. sesame paste)
  • 2 garlic cloves (blanch with radishes)
  • 1 lemon, juiced
  • 1 tbsp olive oil (optional or oil from marinated artichoke hearts)
  • 1 tsp aleppo chili flakes (can sub smoked paprika )
  • salt and pepper (to taste)
Topping Ingredients (optional)
  • 1/2 cup chickpeas (canned, drained, rinsed, patted dry) (broken up (or not, your call))
  • 4 artichoke hearts (broken up into chickpea size uneven pieces)
  • 1/2 cup walnuts (chopped smaller than chickpeas)
  • 1 tbsp olive oil
  • 1 tbsp za'atar spice blend (or cumin,thyme, sesame seeds)

Method:  

  • Preheat the oven to 425
Make the Dip
  • Chop radishes and blanch for 5 minutes so they are tender but not mushy. Include garlic clove in blanching to reduce harsh garlic flavor.
  • Place all ingredients in food processor and blend until smooth. Taste and adjust for flavor. See notes
  • After blending, the dip will be warm. you can serve that way, with topping sprinkled warm on top and a drizzle of olive oil, or chill before eating, with cooled topping kept at room temp until serving.
Make the Roasted Chickpea Topping
  • Place the mashed chickpeas (or whole if you prefer-see notes) and broken up artichoke hearts on a sheetpan lined with parchment and toss with olive oil and za'atar (or subbed spices). Place in oven and roast about 10-15 minutes, until the chickpeas and artichoke edges begin to brown. At that point, add the walnuts, turn oven down to 375 and roast another 5 minutes until the walnuts brown. Notewell: watch closely so walnuts do not burn.

Notes

Radishes: You can use regular, small red radishes or include watermelon radishes, even the interesting daikon or red turnips as I discuss and show in the post. They all taste the same to me, surprisingly.
Adjust Flavors: This dip has a milder and more subtle flavor profile than a tahini-heavy hummus or even an artichoke spinach dip. All the components are kept at levels that allow the mild root veggie flavor of the radishes to come through. I taste a good amount of lemon and sesame (but not too much) in this dip and the smokiness of the Aleppo pepper (or paprika) comes through nicely. But you should taste and adjust for salt, pepper, olive oil flavor, and mouthfeel, to get the right balance for you.
Chickpeas: I have made the topping with whole chickpeas as well as broken up chickpeas. Broken up chickpeas will get crispier. See both in photos. You decide.

Nutrition (an estimate)

Calories: 216kcal | Carbohydrates: 18g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 34mg | Potassium: 416mg | Fiber: 5g | Sugar: 2g | Vitamin C: 16mg | Calcium: 77mg | Iron: 3mg | Magnesium: 55mg | Net Carbohydrates: 12g
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2 Comments

    1. Hi Julie!
      Yes, drained, canned chickpeas are used.
      I will update the post and recipe card to reflect this.
      Thank you for reaching out!