Back to May 2018

A May Treat

This smoky pecan dip is the perfect, colorful snack to include at any spring get together.

Smoky Pecan Dip

From Jessie Snyder, Faring Well, through the American Pecan Council

Total 30 minutes


1 cup fresh pecan halves

3 cups chickpeas, rinsed and drained

2 cloves garlic

3 tablespoons fresh lemon juice

1 heaping teaspoon smoked hot paprika

1/8 teaspoon cayenne pepper

Sea salt, to taste

1/4 to 1/2 cup filtered water

To serve: raw veggies, roasted veggies, or add to a salad/sandwich


Preheat the oven to 300 degrees Fahrenheit. Spread the pecans on a parchment-lined baking sheet, and toast in the oven for 15 minutes. Remove and let slightly cool.

Make the dip: Add the cooled, toasted pecans to a food processor with the remaining ingredients for the dip. Blend until smooth, stopping to scrape down the sides and help the mixture along as needed.* Add any additional amount of the ingredients above if needed to suit your taste, and blend again. It can be served immediately, or stored in an airtight container in the fridge for up to one week. Serve with veggies or use as a spread on a sandwich or on a salad.
Makes about 3 cups. •

*Recipe note: You could alternatively use a Vitamix/ high-speed blender for a creamier consistency, the processor results in a more textured dip

Author Photo

The American Pecan Council

The American Pecan Council (APC) is a group of pecan growers and shellers who are dedicated to growing, harvesting, and processing America’s native nut. Founded in 2016 through a Federal Marketing Order, the APC’s mission is to promote the many benefits of the American Pecan and help tell its story. With oversight by the USDA, APC aims to build consumer demand, develop markets and establish industry standards. APC is based in Fort Worth, Texas, and funded by pecan handlers in 15 pecan-producing states. To learn more visit