Chickpea Dip Food
CHICKPEA DIP - GARBANZO BEAN DIP
Yet another one of those good for you, and hide the veggies things. I love chickpeas, but my kids think they look weird. This is very plain for picky palates.
Provided by LilPinkieJ
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients into a food processor, and blend until smooth.
- Serve at room temperature with pita chips, crackers, carrots, or other dipping vegetables.
CHICKPEA-POTATO DIP
This easy-to-make dip is reminiscent of hummus, but instead of using tahini, we called on the humble potato to add creaminess and stretch your dollar.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings (3 cups)
Number Of Ingredients 10
Steps:
- Put the potato in a medium saucepan, add enough water to cover and salt generously. Bring to a simmer, then cook until fork-tender, about 30 minutes. Add the garlic, cook for 2 minutes, then drain. When the potato is cool enough to handle, remove and discard the skin and cut the potato into chunks.
- Transfer the cooked potato and garlic to a food processor. Add the chickpeas, oil, 1/2 cup cold water, vinegar and 1 teaspoon salt. Process, scraping down the bowl a few times, until the mixture becomes a creamy puree. Transfer the dip (serve at room temperature or chilled) to a serving vessel, drizzle oil over the top and sprinkle with pepper flakes and parsley. (The dip can be made a day ahead and refrigerated.) Serve with cucumber rounds and pita chips for dipping.
LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 12
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!
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
CHICKPEA & RED PEPPER DIP
A fresh and healthy chickpea & red pepper dip for entertaining
Provided by Merrilees Parker
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
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.
CHICKPEA DIP (HUMMUS)
Provided by David Kamen
Categories Condiment/Spread Food Processor Side No-Cook Chickpea Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. In the bowl of a food processor, combine the chickpeas, tahini, garlic, lemon juice, 2 tablespoons of olive oil, and salt and pepper to taste. Purée the mixture into a smooth paste, adding water to thin the mixture as necessary.
- 2. Adjust the seasoning with lemon juice, salt, and pepper to taste. Refrigerate until ready to serve. Serve garnished with the remaining 2 tablespoons olive oil.
CHICKPEA AND FETA DIP
Making your own hummus dip is easier than you might think! Get out the chickpeas and feta cheese and let's get started.
Provided by My Food and Family
Categories Home
Time 15m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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Add chickpeas to a food processor and blend until smooth. Then add minced garlic, and olive oil to the processor and pulse blend until fully mixed. Add ricotta, dill, salt, and paprika to a small bowl and mix well. Then add the mixture to the food processor and stir until fully combined. Place in the fridge and let cool for 15 minutes.
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CHICKPEA TIKKA DIP - PINCH OF NOM
There are 220 calories per portion in this Chickpea Tikka Dip, which means it falls into our Everyday Light category. This Chickpea Tikka Dip is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. As a guide, an average man needs around 2,500kcal (10,500kJ) a day ...
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LEMONY CHICKPEA DIP RECIPE | MYRECIPES
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BUFFALO CHICKPEA DIP - THE COOKIE ROOKIE®
Instructions. Place the chickpeas, mayonnaise, and spices in a food processor and pulse until combined and resembles shredded chicken. Pulse in the buffalo sauce. Transfer to a serving bowl and top with an extra drizzle of buffalo sauce and minced chives. Serve immediately or refrigerate for up to 5 days.
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CHICKPEA AVOCADO DIP - VEGETARIAN | VEGAN | RECIPES | HEALTHY …
Directions. 1. Cook the chickpeas or edamame according to package instructions. (I cooked the green chickpeas for just 1.5 minutes in the microwave) 2. Put all ingredients into your mixer and process until smooth. 3. Serve with raw vegetables, sweet potato or potato fries, veggie chips, nachos, crostini or crackers.
From globalvegetarian.ca
From globalvegetarian.ca
SPICY CHICKPEA DIP RECIPE THAT'S DAIRY-FREE & TAHINI-FREE!
Put the toasted cumin powder, chickpeas, lemon juice, garlic, paprika, and cayenne in a food processor. Pulse until very finely chopped. With the machine running, add the oil. Continue to process the spicy chickpea dip until smooth. Add salt and pepper, and process to combine. Transfer the dip to a bowl to serve.
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From recipes.timesofindia.com
From recipes.timesofindia.com
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Make your own delicious chickpea dip! Yogurt and paprika add a new dimension to this hummus recipe. Ingredients: 3 garlic cloves 1/4 cup yogurt (plain, low-fat) 1 tablespoon lemon juice (fresh) 1 teaspoon olive oil 1/4 teaspoon salt; 1/4 teaspoon paprika; 1/8 teaspoon pepper; 1 can chickpeas (19oz, drained garbanzo beans) Directions: Put all ingredients into a food …
From tn.gov
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HUMMUS (CHICKPEA DIP) | RICARDO
Preparation. In a blender or food processor, purée the chickpeas, water, garlic, tahini, lemon juice and salt until smooth. To taste, sprinkle with cumin, cayenne pepper and parsley and drizzle with olive oil. Serve as a dip with toasted or plain pita bread or …
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From whoneedssalad.com
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From feelgoodfoodie.net
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Serves 4. 15 ounces Chickpeas also known as garbanzo beans, equivalent to one can drained and rinsed. 3 cloves Garlic. 1/4 cup Yogurt plain, low-fat. 1 tablespoon Lemon Juice. 1 teaspoon Vegetable Broth. 1/4 teaspoon Salt. 1/4 teaspoon Paprika. 1/8 teaspoon Black Pepper.
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Add the buffalo sauce and cream cheese. Blend to preferred smoothness. Spread evenly into the baking dish. Sprinkle with the blue cheese. Transfer to the oven and bake 20-25 minutes until hot and blue cheese has melted. Remove from oven, let rest at least 5 minutes and sprinkle with green onion.
From theschmidtywife.com
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Preheat the oven to 400°F (200°C). Wrap the eggplant in foil and bake for 30 mins or until soft. Peel the roasted eggplant. Place all ingredients (except parsley) in a food processor and pulse until finely chopped. When it is ready, add the chopped parsley and mix well.
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WHIPPED FETA DIP WITH CHICKPEAS - MIDWEST FOODIE
Instructions. 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.
From midwestfoodieblog.com
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HEALTHY BUFFALO CHICKPEA DIP - FOODUZZI
8-oz. plain hummus; 1/2 cup hot sauce (I used Frank’s); 1 clove garlic, minced; 1 – 2 Tbsp. minced fresh parsley, plus more for topping; 1/4 cup shredded mozzarella, plus more for topping (optional, vegans use vegan cheese or nutritional yeast!); 1 14-oz. can chickpeas, drained and rinsed well
From fooduzzi.com
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Preheat the oven to 350F or 175C. Drain the excess water off the cashews. Add the cashews, vegan yogurt, hot sauce, and spices to a blender (or food processor: see note above). Blend until smooth. Drain and rinse the chickpeas. Add them to the blender. Pulse 5 to 10 times.
From nosweatvegan.com
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