Whipped Burrata and Roasted Green Chickpea Dip

Name: Whipped Burrata and Roasted Green Chickpea Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 cups (300 g) fresh or frozen green chickpeas (uncooked), drained and patted very dry; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ¼ teaspoon (½ g) ground cumin; 10 ounces (285 g) burrata cheese, at cool room temperature, torn into rough chunks; 3 tablespoons (45 ml) extra-virgin olive oil; ¼ cup (60 ml) full-fat Greek yogurt; 1½ tablespoons (22 ml) fresh lemon juice; 1 teaspoon (2 g) lemon zest, finely grated from an unwaxed lemon; ¼ cup (12 g) fresh mint leaves, torn or finely chopped; kosher salt, to taste; freshly ground black pepper, to taste; ¼ teaspoon (½ g) Aleppo pepper or red pepper flakes (optional); 1 tablespoon (15 ml) extra-virgin olive oil, for drizzling

From the MyKitchenBank Kitchen

A creamy, luxurious Mediterranean dip built on whipped burrata cheese folded with crispy roasted green chickpeas, bright lemon zest, and fresh mint. The roasted chickpeas add textural contrast and a subtle nuttiness to the silky cheese base. Serve with crackers, crudités, or warm flatbread.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: About 2 cups (480 ml) dip

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Ingredients

8 servings

For the roasted chickpeas
2 cups (300 g) fresh or frozen green chickpeas (uncooked), drained and patted very dry
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
¼ teaspoon (0.5 g) ground cumin
For the dip
10 ounces (285 g) burrata cheese, at cool room temperature, torn into rough chunks
3 tablespoons (45 ml) extra-virgin olive oil
¼ cup (60 ml) full-fat Greek yogurt
1½ tablespoons (22 ml) fresh lemon juice
1 teaspoon (2 g) lemon zest, finely grated from an unwaxed lemon
¼ cup (12 g) fresh mint leaves, torn or finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
For serving
¼ teaspoon (0.5 g) Aleppo pepper or red pepper flakes (optional)
1 tablespoon (15 ml) extra-virgin olive oil, for drizzling

Equipment (7)

Baking sheet
Parchment paper
Large mixing bowl
Colander
Microplane or fine zester
Silicone spatula
Hand mixer or stand mixer with whip attachment

Steps

Before you start

Remove burrata from the refrigerator 20 minutes before using so it's at cool room temperature (not ice-cold), which whips more easily
Preheat your oven to 425°F (220°C)
Line a baking sheet with parchment paper for the chickpeas

1
Prepare and roast the chickpeasOven 425°F / 220°C
- Pat the drained green chickpeas very dry with paper towels—this is crucial for crisping.
- Toss them in a bowl with 2 tablespoons (30 ml) olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon cumin.
- Spread in a single layer on the prepared baking sheet.
- Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through, until golden and crispy.
- The chickpeas should be crunchy and lightly browned.
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Ready when: Chickpeas are golden, crunchy, and lightly browned
Tip: Don't skip the drying step—any moisture will steam the chickpeas instead of roasting them. Shake the pan actively halfway through for even browning.
2
Cool the roasted chickpeas
- Remove the baking sheet from the oven and spread the roasted chickpeas on a clean plate or parchment to cool for 10 minutes.
- They will crisp further as they cool.
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Ready when: Chickpeas are completely cool and crunchy
3
Whip the burrata
- Place the chunks of cool burrata cheese in a large mixing bowl.
- Using a hand mixer or stand mixer with a whip attachment, beat on medium speed for 1–2 minutes until the cheese becomes fluffy and light in color.
- The burrata will break down into a creamy, airy texture.
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Ready when: Burrata is fluffy, light, and noticeably increased in volume
Tip: Don't overbeat or the cheese will become grainy. Stop as soon as it looks light and fluffy. If the burrata is too cold, it won't whip properly; let it sit out an extra few minutes.
4
Add Greek yogurt and oil
- With the mixer still on low speed, add the Greek yogurt and 3 tablespoons (45 ml) olive oil.
- Mix just until combined, about 1 minute.
- The mixture should be creamy and smooth.
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Ready when: Yogurt and oil are evenly distributed throughout the burrata
Tip: Keep the speed low to avoid deflating the whipped cheese.
5
Season the base
- Fold in the lemon juice, lemon zest, and most of the fresh mint (reserve about 1 tablespoon for garnish) using a silicone spatula with gentle motions.
- Taste and adjust with kosher salt and freshly ground black pepper to your preference.
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Ready when: Lemon zest and mint are visible throughout; flavors are balanced
Tip: Fold gently to keep the dip light and airy. Add salt gradually—the roasted chickpeas and burrata both have some salt already.
6
Fold in the roasted chickpeas
- Reserve about ¼ cup (40 g) of the cooled roasted chickpeas for topping.
- Gently fold the remaining chickpeas into the whipped burrata mixture using a silicone spatula with a few broad strokes.
- You want the chickpeas distributed throughout but not crushed.
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Ready when: Roasted chickpeas are scattered throughout the dip
Tip: Don't overmix—a few visible pieces of chickpea add to the appeal and texture.
7
Transfer and garnish
- Spoon the dip into a shallow serving bowl.
- Create a slight well or swirl on top with the back of a spoon.
- Drizzle with 1 tablespoon (15 ml) olive oil and scatter the reserved roasted chickpeas on top.
- Garnish with the remaining fresh mint and a pinch of Aleppo pepper or red pepper flakes if desired.
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Ready when: Dip is arranged in a serving bowl with garnishes on top
Tip: Drizzle the oil generously to keep the surface glossy and inviting. This dip is best served within 30 minutes of assembly while the chickpeas are still crispy.

Good to know

Tips

Burrata quality matters—use fresh, creamy burrata from a specialty cheese counter or import section, not pre-packaged. The fresher it is, the better it whips and the silkier the final dip.
Green chickpeas are increasingly available in the freezer section of well-stocked groceries and Middle Eastern markets. If you can't find them, high-quality canned chickpeas (drained and thoroughly dried) work, though the flavor is less delicate.
The dip is best served within 30 minutes of assembly while the roasted chickpeas are still crunchy. If you must make it ahead, fold in the chickpeas just before serving and top with the reserved batch for contrast.
Serve with crackers, warm pita or flatbread, crudités (cucumber, celery, radishes), or toasted bread rounds. A drizzle of good olive oil on the serving plate can catch any dip that falls off the cracker.

Make ahead

The roasted green chickpeas can be made up to 2 days ahead and stored in an airtight container at room temperature. The whipped burrata base (through step 5) can be made up to 4 hours ahead and refrigerated, covered. Add the roasted chickpeas and garnishes just before serving for the best texture and presentation.

Storage & reheating

Serve immediately for the best texture and flavor. Leftover dip (without the roasted chickpea topping) will keep in an airtight container in the refrigerator for up to 2 days. The whipped burrata base is best enjoyed fresh, but if you have leftovers, eat within 24 hours. The roasted chickpeas, stored separately in an airtight container, will keep at room temperature for 1 day or in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 5 minutes to restore crispness. Do not freeze.

Substitutions

fresh or frozen green chickpeas (uncooked) → Fresh or frozen fava beans, or roasted chickpeas (canned and dried after rinsing). Fava beans provide similar flavor and texture; for canned chickpeas, drain very well and roast as directed.
full-fat Greek yogurt → Sour cream or crème fraîche (slightly tangier and richer). Use the same amount. Both add creaminess and acidity; adjust lemon juice if using crème fraîche.
fresh mint leaves → Fresh basil or a mix of basil and parsley. Basil shifts the flavor toward Italian; keep the same amount.
Aleppo pepper or red pepper flakes → Sumac or smoked paprika (for a different heat or smokiness). Use a light hand—both are flavorful. Aleppo pepper is milder than cayenne if you're spice-sensitive.