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Cozy & Creamy Plant-Based Chickpea Fondue – vegetarian recipe
Stav Kogan

Cozy & Creamy Plant-Based Chickpea Fondue

A silky, velvety chickpea fondue reminiscent of a warm, ultra-smooth hummus, infused with the sweet, mellow flavor of roasted garlic. Perfect as a centerpiece for a dipping platter or as a versatile sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 to 8 serving
Calories: 130
Ingredients Method Nutrition

Ingredients
  

  • For the Fondue
  • 3 cups (500 g / 17.6 oz) cooked chickpeas
  • 3 to 4 cups / 720 to 960ml reserved chickpea cooking liquid (aquafaba) or vegetable broth
  • 20 cloves roasted garlic (or 2 raw cloves, minced)
  • 3 tablespoons (45 ml / 1.5 fl oz) extra virgin olive oil
  • 3 tablespoons (45 ml / 1.5 fl oz) freshly squeezed lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh chopped parsley, for garnish
  • Suggested Dippers
  • Cherry tomatoes
  • Cauliflower and broccoli florets
  • Sliced cucumber and bell peppers
  • Cubes of feta or fried tofu
  • Boiled or roasted new potatoes
  • Grilled eggplant slices
  • Toasted pita or crusty bread
  • Pro-Tips for Perfect Chickpea Fondue
  • Use Home-Cooked Chickpeas: For the absolute best flavor and silkiest texture, cook your own chickpeas from scratch. The taste is far superior to canned, and you'll have the perfect starchy cooking liquid (aquafaba) to create a velvety fondue.
  • No Fondue Pot? No Problem! Unlike traditional cheese fondue, this chickpea version won't seize or harden as it cools. Simply serve it piping hot in a pre-warmed bowl, and it will stay perfectly dippable.
  • Easy Flavor Variations: For a hummus-style fondue, use raw garlic and blend in 2 tablespoons (30 ml / 1 fl oz) of tahini and 1 teaspoon of ground cumin. For a cheesy version, stir in 1/2 cup (480 ml) of grated Parmesan or Gruyère until melted.
  • Bean Swap: Don't have chickpeas? This recipe works beautifully with other creamy white beans. Try cannellini, Great Northern, or navy beans for a delicious alternative.

Method
 

  1. In a high-speed blender, combine the cooked chickpeas, 3 cups (720ml) of their cooking liquid, roasted garlic, and extra virgin olive oil.
  2. Season generously with salt and pepper.
  3. Blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth, light, and airy. If the fondue is too thick, add more cooking liquid a tablespoon at a time until it reaches the consistency of a thick, pourable soup.
  4. Pour the purée into a saucepan and warm over medium heat.
  5. Stir constantly until heated through, ensuring it doesn't come to a boil.
  6. Remove the pot from the heat and stir in the fresh lemon juice.
  7. Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
  8. Transfer to a fondue pot or a pre-warmed serving bowl.
  9. Garnish with a sprinkle of fresh parsley and serve immediately with your favorite dippers.

Nutrition

Calories: 130kcalCarbohydrates: 15gProtein: 5gFat: 6g

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