Chickpea And Feta Dip Food

CHICKPEA AND FETA DIP

Steps:

• Process chickpeas, 1/2 cup cheese, 1/4 cup peppers and next 4 ingredients in food processor until smooth.
• Spoon into serving bowl.
• Top with remaining cheese and peppers.

HARISSA-BRAISED CHICKPEAS WITH FETA

Steps:

• In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
• Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
• When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.

WHIPPED FETA WITH CHICKPEAS

Steps:

• Add feta, sour cream, zest and juice of 1 lemon, olive oil, and chopped dill to a food processor.
• Process ingredients until they are mostly smooth and creamy and everything is well combined. Season to taste with salt and pepper.
• Serve whipped feta dip with sauteed chickpeas from my Chickpea Gyros and garnish with fresh dill. Serve with sliced cucumbers and naan.

CHICKPEA AND FETA DIP

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.

CHICKPEA & RED PEPPER DIP

Steps:

• Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

CHICKPEA, RED PEPPER, EGG & FETA HASH

Steps:

• Heat the oil in a frying pan. Cook the onion for 12-15 mins until starting to caramelise. Add the chickpeas, cumin and peppers and season well, then cook for a few mins until hot throughout.
• Create spaces in the pan for each of the eggs. Crack the eggs into the pan, then cover and cook for 2-3 mins, or until the eggs are done to your liking. Scatter over the feta, lemon zest and mint. Serve alongside the flatbreads, if you like.

SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES

Steps:

• Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)