LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!
BEET, CHICKPEA AND ALMOND DIP
Make and share this Beet, Chickpea and Almond Dip recipe from Food.com.
Provided by WeBees
Categories < 30 Mins
Time 22m
Yield 1 1/2 cups aprox., 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook beets in a medium saucepan of boiling salted water until tender, about 12 minutes. Drain and place into food processor, add garbanzo benas, almonds, oil and garlic and blend until smooth. Add vinegar and blend, then season to taste with salt and pepper.
- Serve with pita chips or veggies for dipping.
Nutrition Facts : Calories 319.7, Fat 29.8, SaturatedFat 4, Sodium 127, Carbohydrate 11.6, Fiber 2.5, Sugar 0.9, Protein 3.2
BEET AND ALMOND DIP WITH TOASTED PITA STRIPS
This dip has a pungent taste, thanks to the spicy horseradish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Yield Makes 1 1/4 cups dip
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
- Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds, and sage; pulse until combined. Season with salt and pepper. Serve with pita strips.
BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS
Provided by Susanna Hoffman
Categories Bean Garlic Appetizer Bake Cocktail Party Vegetarian High Fiber Almond Beet Summer Vegan Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
- Place dip in center of platter. Surround with chips and serve.
CREAMY BEET HUMMUS
This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. Be sure to read the complete post for more tips and information.
Provided by Suzy Karadsheh
Categories Appetizer
Time 10m
Number Of Ingredients 12
Steps:
- In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
- Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
- Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
- Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.
Nutrition Facts : Calories 176 calories, Sugar 5.8 g, Sodium 281.5 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 6 g, Protein 6.6 g, Cholesterol 0 mg
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