Gluten-Free Loaded Corn Chip Dip

Ingredients

• 1 cup cooked chickpeas, mashed 1 cup cooked chickpeas, mashed
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp nutritional yeast 1 tbsp nutritional yeast
• 0.5 tsp salt 0.5 tsp salt
• 0.25 tsp smoked paprika 0.25 tsp smoked paprika
• 1 tbsp fresh lime juice 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro 2 tbsp chopped fresh cilantro
• 1 tbsp finely diced red onion 1 tbsp finely diced red onion

Instructions

1. 1

   In a medium bowl, combine the mashed cooked chickpeas with olive oil, nutritional yeast, salt, and smoked paprika. Stir vigorously until the mixture is well combined and begins to resemble a creamy dip.

2. 2

   Add the fresh lime juice to the chickpea mixture and stir again to incorporate. The lime juice will add a bright, zesty note to the dip.

3. 3

   Gently fold in the finely diced red onion and chopped fresh cilantro. Mix just until evenly distributed throughout the dip, preserving some texture from the onion.

4. 4

   Taste the dip and adjust seasonings as needed, adding more salt, paprika, or lime juice to achieve your desired flavor profile. This step ensures the dip is perfectly balanced.

5. 5

   Serve the gluten-free loaded corn chip dip immediately with your favorite certified gluten-free corn chips for dipping. For best flavor, allow the dip to sit for about 10 minutes before serving.

Nutrition (per serving)

Tips & Notes

• GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.
• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.