Chickpea Cumin Dip Food

SPICY CHICKPEA DIP (HUMMUS)

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.

CHICKPEA EGGPLANT DIP

Steps:

• Soak the dried chickpeas in cold water for 8 hours, then drain.
• Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
• Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
• Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
• Meanwhile, preheat the oven to 300°F.
• Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
• Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
• Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
• Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
• Serve at room temperature with pita!

GARLICKY DIP WITH GARBANZO BEANS

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.

MOROCCAN CHICKPEA DIP

Steps:

• Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
• With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
• Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh.
• Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
• Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
• Serves 8 as a snack.

CHICK-PEA CUMIN DIP

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 FRITTERS

Steps:

• Combine yogurt, feta, lemon juice, honey and 1 teaspoon each dill, chives and garlic in a medium bowl; stir until blended. Refrigerate until ready to serve.
• Place chickpeas in a large bowl and mash with the back of a fork or a potato masher until almost smooth but some chunks remain. Add chickpea flour, tahini, cumin, coriander, egg, salt and the remaining 2 teaspoons each dill and chives and 1 teaspoon garlic; stir until combined.
• Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Working with half of the chickpea mixture at a time, scoop even tablespoonfuls into the hot skillet; use the back of a spoon dipped in water to press down slightly to flatten into about 2-inch-diameter cakes. Cook, turning once, until golden brown on both sides, about 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and chickpea mixture. Serve with the yogurt-feta dip; garnish with dill and chives, if desired.

CHICKPEA-YOGURT DIP

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.

CHICKPEA CUMIN DIP

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.

CHICKPEA DIP

Steps:

• 1. Combine all of these ingredients in a food processor and give a few good chops. Serve with your favorite chips or veggies.