Chick Pea Cumin Dip Food
SPICY CHICKPEA DIP (HUMMUS)
This is one of those easy dip recipes that can be throw together rather quickly. You can skip the cayenne pepper if you wish; its still yummy.
Provided by Loves2Teach
Categories Vegetable
Time 5m
Yield 4 cups of dip, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
- Add the chickpeas and continue mixing to a smooth paste.
- Garnish with the cayenne pepper.
- Served at room temperature or chilled.
GARLICKY DIP WITH GARBANZO BEANS
Blend garlic, cumin & lemon juice with garbanzo beans for a quick dip. Serve this Garlicky Dip with Garbanzo Beans with chips for an easy appetizer.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 1-2/3 cups or 13 servings, about 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Drain beans, reserving 2 Tbsp. of the liquid. Place beans and reserved liquid in blender; blend until smooth. Add remaining ingredients; blend well.
- Transfer to serving bowl; cover.
- Refrigerate at least 1 hour. Serve with tortilla chips.
Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHICKPEA-YOGURT DIP
"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." -Chris Morocco, associate food editor
Provided by The Bon Appétit Test Kitchen
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Purée 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 teaspoons Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint.
CHICK-PEA CUMIN DIP
Categories Condiment/Spread Low Fat Quick & Easy Low/No Sugar Tofu Chickpea Summer Vegan Gourmet
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- In a dry small heavy skillet toast cumin seeds over moderate heat, shaking pan, until a shade darker and transfer to a plate to cool. In a sieve rinse and drain chickpeas. Drain tofu.
- In a food processor purée chick-peas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth. Stir in parsley and salt and pepper to taste. Drizzle dip with remaining tablespoon oil and garnish with parsley. Serve dip with pita toasts and/or crudités.
CHICKPEA CUMIN DIP
Make and share this Chickpea Cumin Dip recipe from Food.com.
Provided by Annacia
Categories Spreads
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a dry small heavy skillet toast cumin seeds over moderate heat, shaking pan, until a shade darker and transfer to a plate to cool.
- In a sieve rinse and drain chickpeas.
- Drain tofu.
- In a food processor purée chickpeas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth.
- Stir in parsley and salt and pepper to taste.
- Drizzle dip with remaining tablespoon oil and garnish with parsley.
- Serve dip with pita toasts and/or crudités.
Nutrition Facts : Calories 373.9, Fat 15.7, SaturatedFat 2.1, Sodium 550.3, Carbohydrate 44.9, Fiber 8.4, Sugar 1.2, Protein 16.8
CHICKPEA DIP
This is a delicious and quick dip for any occasion!
Provided by Catherine Cappiello Pappas
Categories Other Appetizers
Time 5m
Number Of Ingredients 10
Steps:
- 1. Combine all of these ingredients in a food processor and give a few good chops. Serve with your favorite chips or veggies.
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- Drain the chickpeas, saving 1 tablespoon of the brining liquid (aquafaba). If you're using dry chickpeas, just add a tablespoon of water instead.
- Add the drained chickpeas, 2-3 garlic cloves, 1 chopped jalapeno, along with a teaspoon each of turmeric, red chili powder and cumin powder to a food processor. Pulse until the ingredients are processed to a creamy mixture. Add about a tablespoon of olive oil to this and continue pulsing.
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- In a medium saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover and simmer over moderate heat until just tender, about 1 hour and 15 minutes. Drain the chickpeas well and pat dry.
- Meanwhile, in a small skillet, cook the cumin seeds over moderate heat, shaking the pan until they are lightly toasted, about 3 minutes. Transfer to a spice or coffee grinder and let cool, then grind to a fine powder.
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