Chickpea And Chili Dip Food

LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS

Lemon-Garlic Chickpea Dip with Veggies and Chips image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (15-ounce) can chickpeas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil, eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

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!

CHICKPEA AND FETA DIP

Chickpea and Feta Dip image

Serve this with sliced toasted pita bread bits or any other flat bread you like. The amount of yogurt is difficult to give, it depends on how thick or thin you want to make the dip, I used 1/2 a cup. You can make this dip chunky or very smooth whatever you prefer.

Provided by PetsRus

Categories Cheese

Time 30m

Yield 3 cups approx

Number Of Ingredients 11

Ingredients

2 cups cooked chickpeas
2 tablespoons olive oil
1/2-1 cup of thick plain yogurt, divided
2 -3 garlic cloves (crushed)
1 cup fresh parsley leaves
1 cup feta cheese, crumbled
1 bell pepper, roughly chopped (any color)
1/2 cup green onion, roughly chopped
2 ripe tomatoes, skinned (preferred)
5 -6 kalamata olives, stoned and quartered
salt, pepper and chili powder to taste (optional)

Steps:

Put in your food-processor: chickpeas, olive oil, a 1/4 cup of the yogurt and the garlic, process until smooth.
Now add: parsley, feta, bell pepper and the green onions and process to desired smoothness.
Add more yogurt if needed.
Remove to a bowl and mix in the tomatoes.
Taste the dip to decide or you want to add any salt, pepper or chili powder.
Garnish the dip with the olives.

Nutrition Facts : Calories 473.5, Fat 24, SaturatedFat 9.9, Cholesterol 49.8, Sodium 1128.8, Carbohydrate 48.8, Fiber 10.1, Sugar 7.6, Protein 18.6

CHICK-PEA CUMIN DIP

Chick-Pea Cumin Dip image

Categories Condiment/Spread Low Fat Quick & Easy Low/No Sugar Tofu Chickpea Summer Vegan Gourmet

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

1 tablespoon cumin seeds
a 19-ounce can chick-peas (about 2 cups drained)
12 ounces soft tofu
3 tablespoons fresh lemon juice, or to taste
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leafed parsley leaves plus additional for garnish

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.

HEARTY CHICKPEA CHILI

Hearty Chickpea Chili image

This chickpea chili is a basic chili for cooks who are limited on time and cooking experience. I have made this recipe as simple as possible and it can be modified for those of you that like to experiment. I hope you enjoy the recipe and feel free to leave comments. Add extras like shredded cheese or crackers before serving, if you'd like.

Provided by Luke

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can light red kidney beans
1 (14.5 ounce) can dark red kidney beans
1 (14.5 ounce) can chickpeas
1 (1.25 ounce) package chili seasoning (such as McCormick®)
1 cup water, or as needed
salt and ground black pepper to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Combine beef, ranch-style beans, tomatoes, light red kidney beans, dark red kidney beans, chickpeas, and chili seasoning in a large pot. Mix with a large spoon to combine; adding no more than 1 cup water to mixture for desired thickness. Season with salt and pepper.
Bring chili to a light boil over medium heat, stirring frequently. Reduce heat to low and cover. Let simmer until cooked down, 45 minutes to 1 hour, stirring once every 10 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 39 g, Cholesterol 34.8 mg, Fat 10.2 g, Fiber 12.4 g, Protein 21.4 g, SaturatedFat 3.5 g, Sodium 1178.3 mg, Sugar 2.4 g

BLACK BEAN AND CHICKPEA CHILI

Black Bean and Chickpea Chili image

This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.

Provided by Jenny

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ tablespoons olive oil
1 pound ground turkey
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 ½ cups chicken broth

Steps:

If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 16.5 g, Cholesterol 27.9 mg, Fat 5.3 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 214.4 mg, Sugar 4.6 g

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