Chickpea Yogurt Dip Food

CURRIED CHICKPEA-YOGURT DIP

Curried Chickpea-Yogurt Dip image

With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
1 medium sweet onion, such as Vidalia, diced small
2 cloves garlic, sliced
2 tablespoons curry powder
2 cans (15.5 ounces each) chickpeas, rinsed and drained
1 cup nonfat plain Greek yogurt
1/4 cup lime juice (from 2 limes)
Salt and pepper
Sliced cucumbers and yogurt, for serving

Steps:

In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g

CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS

Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks image

Categories Condiment/Spread Bean Vegetable Appetizer Low Fat Back to School Summer Healthy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 cup canned chickpeas, rinsed and drained
1/4 cup low-fat plain yogurt
1/2 cup chopped fresh cilantro
1 small garlic clove, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
2 (7-inch) pita loaves with pockets, split horizontally
1/2 lb carrots, trimmed and cut into sticks

Steps:

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
Serve dip with pitas and carrots.

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

CHARD STALK, CHICKPEA, TAHINI AND YOGURT DIP

Chard Stalk, Chickpea, Tahini and Yogurt Dip image

When you've bought a bunch of Swiss chard and used the leaves for another dish, like an oven-baked frittata with yogurt, Swiss chard and green garlic, save the stems. Then you can make this dip, which is a cross between hummus and classic Middle Eastern dip called silqbiltahina, made with chard stalks and tahini. I've added lots of yogurt to the mix. I love to use some red chard stalks because they give the dip a beautiful pale pink hue. This will keep for 3 or 4 days in the refrigerator. It will become more pungent as it sits.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer

Time 35m

Yield Makes about 3 cups, serving 10 to 12

Number Of Ingredients 9

Ingredients

1/2 pound Swiss chard stalks, sliced (about 2 1/2 cups)
Salt to taste
2 to 4 garlic cloves (to taste), peeled, green shoots removed
1 can chickpeas (or 1 1/2 cups cooked chickpeas), drained and rinsed
1/3 cup sesame tahini, stirred if the oil has separated
1/2 cup plain Greek yogurt or drained plain yogurt (low-fat or whole)
1/4 cup freshly squeezed lemon juice, to taste
1/2 teaspoon lightly toasted cumin seeds, ground
2 tablespoons extra-virgin olive oil

Steps:

Steam chard stalks over 1 inch water until tender when pierced with a fork, 15 to 20 minutes. Drain well in a strainer for 10 minutes. Place in a food processor fitted with the steel blade, along with chickpeas. Purée, stopping the machine from time to time to scrape down the sides.
In a mortar, mash garlic with 1/2 teaspoon salt until you have a smooth paste. Add to chard stalks and chickpeas. Process until smooth. Add tahini, yogurt and cumin and process until smooth. With machine running, add lemon juice, olive oil and salt to taste. Stop machine, taste and adjust seasonings.
Transfer dip to a wide bowl. It will probably be runny but will thicken. Serve with pita and/or crudités.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 1 gram

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Chickpea Yogurt Dip Food

CURRIED CHICKPEA-YOGURT DIP

With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.

CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS

CHICKPEA AND FETA DIP

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.

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