ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
VEGAN BUFFALO CHICKPEA DIP RECIPE BY TASTY
Here's what you need: cannellini bean, raw cashew, hot sauce, non-dairy milk, lemon, nutritional yeast, paprika, onion powder, garlic powder, salt, pepper, chickpeas, shredded vegan cheddar cheese, fresh scallion, fresh parsley
Provided by Betsy Carter
Categories Appetizers
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F (190°C).
- In a food processor, add cashews and beans. Process until smooth.
- Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
- Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
- Cover with foil and bake for 30 minutes.
- Garnish with scallions or parsley, if desired.
- Serve with pita chips or crackers.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 37 grams, Fat 26 grams, Fiber 8 grams, Protein 12 grams, Sugar 3 grams
WHITE BEAN DIP
An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.
Provided by msjess
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 13.7 g, Fat 7.6 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 191.5 mg
ROASTED RED PEPPER AND GARLIC BEAN DIP
Steps:
- Preheat the oven to 375 degrees F.
- Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
- Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
- Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.
CHORIZO, CANNELLINI BEANS AND CHICK PEAS
A super simple one-pot wonder which delivers robust Spanish flavours. Perfect as an easy supper or as a base for grilled fish.
Provided by Marlowe and House
Time 50m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Soften up the onions in a heavy bottom stew pot or pan over a medium heat for a few minutes with a few glugs of olive oil but don't let them catch. Once softened, add your Chorizo, garlic, anchovies and bay leaves. Once the Chorizo has softened a bit and let out some of that rusty oil (about 5 or 6 minutes) add your celery sticks, tomato puree and thyme.
- At this point add some salt and pepper but go easy on the salt, you can adjust later plus the olives and anchovies do a fine job of adding much needed seasoning. Throw in your beans, peas, olives, the paprika and a few sprigs of lemon thyme. Now, give it few minutes of stirring to combine all of the flavours but go gently or you'll destroy the Cannellini Beans.
- Add the white wine. Give it a minute to simmer then pour in just enough stock to cover. I used chicken stock because we had a batch left over from another night and it worked perfectly.
- Pop half a small lemon into the pot to balance the richness. Get it to a simmer, turn the heat right down and cover. Walk away for 30 minutes.
- Give it a stir, turn the heat up a touch and leave it uncovered for a further five to ten minutes. Use this time to chop some parsley and slice up some sourdough bread.
- And there it is. Along with the parsley we grated some Manchego over the top to feel super Spanish. This will feed four people with the addition of a basic salad, or two very greedy people.
CHICKPEA AND CANNELLINI BEAN DIP
A craving for bean dip resulted in this recipe. Adjust seasonings to your taste. Serve with corn chips or pita triangles or spread on baguette slices, top with Mexican type cheese and broil.
Provided by Cookin-jo
Categories Beans
Time 10m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Add all of the ingredients into a food processor bowl as you prepare them.
- Pulse until the dip reaches desired consistency, adding more olive oil or some water if it's too thick. I like mine almost smooth.
Nutrition Facts : Calories 209.3, Fat 4.5, SaturatedFat 0.6, Sodium 238.7, Carbohydrate 33.3, Fiber 7.5, Sugar 0.5, Protein 10.2
WHITE BEAN DIP
This creamy, rich dip with roasted garlic, fresh herbs and sun-dried tomatoes is perfect for snacking and hors d'oeuvres. Try it for game day or your next dinner party -- it gets gobbled up whether you're drinking beer or sipping cocktails.
Provided by Lisa Lotts
Categories Appetizer
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400.
- Use a sharp knife and trim the top 1/3" - 1/2" of the head of garlic. Place the garlic in a small piece of tin foil (use the trimmed pieces as well) Drizzle with olive oil and sprinkle with salt.
- Seal up the tin foil and roast for 30 minutes or until garlic is very tender. Remove from oven and let the garlic rest until it's cool enough to handle. Remove the garlic cloves from the peel and set aside.
- Heat the olive oil in a small pan over medium high heat until the oil starts to moire and is hot but not smoking. Turn off the heat and immediately add the chopped herbs. The oil will sizzle because of the freshness of the herbs. Swirl the pan so that the herbs are completely coated with the hot oil and set aside.
- Drain the cannellini beans in a mesh strainer, but DO NOT RINSE THE BEANS. Discard the bean liquid. Transfer the beans to the bowl of a food processor. Pulse several times until the beans resemble a chunky dip.
- To the bean mixture, add the oil and herb mixture, kosher salt, and lemon juice. Pulse 4 to 5 times to incorporate the ingredients. Add the garlic and lemon juice and pulse to puree the roasted garlic.
- Add the chopped sun-dried tomatoes and pulse 2-3 times to combine.
- Transfer the white bean dip to a serving bowl. Drizzle a little olive oil over the top of the dip and sprinkle with fresh herbs. Serve with pita chips or fresh crudite.
Nutrition Facts : Calories 95 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 155 mg, ServingSize 1 serving
CHICKPEA, CANNELLINI BEAN, AND WHEATBERRY SOUP
I tweaked this recipe from one in La Cucina Italiana magazine. There are so many Amazing recipes in that publication! What I have done is add some herbs to get that extra little zip in flavor. You can add nearly Anything to this soup since it's so basic, but I kept it simple with just adding herbs.
Provided by Ambrosia for Guen
Categories Beans
Time 9h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).
- Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
- Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
- Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.
Nutrition Facts : Calories 248.2, Fat 2.4, SaturatedFat 0.3, Sodium 99.6, Carbohydrate 43, Fiber 15.1, Sugar 4.6, Protein 15.3
FIRE-ROASTED CAULIFLOWER WITH WHIPPED CHICKPEAS AND CILANTRO PISTOU
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.
- For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.
- Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)
- For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.
- For the dukkah spice: Preheat the oven to 350 degrees F.
- Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.
- Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.
SMASHED BEAN DIP
Dip vegetable crudités into this low-fat, moreish dip for a superhealthy snack fix
Provided by Sarah Cook
Categories Canapes, Lunch
Time 10m
Yield Makes 4 portions
Number Of Ingredients 6
Steps:
- Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning, then divide between 4 containers and store in the fridge.
Nutrition Facts : Calories 172 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
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