Nippy Garbanzo Spread Food

GARLIC GARBANZO BEAN SPREAD

Steps:

• In a food processor, combine the first 7 ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips.

SHIRO (ETHIOPIAN CHICKPEA SPREAD)

Steps:

• Heat the olive oil and 2 teaspoons of the Spiced Butter in a skillet over medium-high heat. Add the garlic, ginger and berbere and whisk until combined. Cook, stirring occasionally, until the garlic is fragrant and the mixture has thickened up slightly, about 2 minutes.
• Whisk in the chickpea flour, stirring briskly to avoid lumps; this will thicken quickly. Whisk in the tomatoes, 1 cup of water and the remaining 1 teaspoon Spiced Butter. Reduce the heat to low and simmer, adding more water as needed and stirring occasionally, until the mixture has thickened and the flour has cooked out, at least 10 minutes and up to 45 minutes for a stronger flavor. The shiro should have the consistency of thick buttermilk; it will thicken as it stands and cools. Season with salt and pepper and serve on injera if desired.
• Cut the butter into pieces and put in a saucepan with the cinnamon, garlic, ginger, rosemary, and turmeric. Turn the heat to low, let the butter melt, then simmer very gently (you don't want the milk solids to brown) for 30 minutes to infuse the flavors into the butter.
• Let the butter sit for 10 minutes until the milk solids settle at the bottom. Skim off any froth and pull out the cinnamon, garlic, ginger, and rosemary. Pour the butter into a large measuring cup--be careful to leave all the milk solids behind. Discard the solids. Then pour the butter into ice cube trays and freeze it. Once they're solid, you can put the butter cubes into plastic bags and keep them in the freezer for months.

THE VERY BEST HUMMUS / NO TAHINI GARBANZO BEAN SPREAD

Steps:

• Blend all ingredients except for beans in a food processor.
• Add beans and process until it resembles a chunky dip; not completely smooth.
• Enjoy!

CRISPY GARBANZO BEANS

Steps:

• Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
• Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
• Preheat the oven to 400 degrees F.
• Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
• Let cool to room temp before serving.

NIPPY GARBANZO SPREAD

Steps:

• Saute onion in olive oil.
• Combine garbanzo beans & eggs in pan with sauteed onion.
• Heat, stirring until thickened and dry.
• Add salt, cayenne pepper and mayonnaise to taste.
• Having a food chopper makes the onion chopping a breeze.
• And I just put the garbanzo beans in my mini blender/chopper.
• That way prep takes no time at all.

GARBANZO SANDWICH SPREAD

Steps:

• 1. Place garbanzo beans in a food processor. Pulse to desired consistancy (the more you pulse, the finer the consistancy). I like it with small pieces of beans. If it seems too dry, add a teaspoon or so of the reserved liquid. (No food processor? Mash the beans with a fork)
• 2. Place beans in a small bowl. Add rest of ingredients and stir to combine. For a creamier texture, add a little more mayonnaise.
• 3. Adjust seasoning and serve. Great on a bun with lettuce and tomato.

NIPPY SPREAD

Steps:

• Beat cream cheese, mayonnaise and cream until creamy.
• Add remaining ingredients and blend thoroughly.
• Cover and chill to blend flavours.

MEYER LEMON OLIVE OIL AND HONEY CHèVRE SPREAD

Steps:

• Over low heat, gently whisk together meyer lemon olive oil and honey until smooth & warm. Remove from heat and allow to cool.
• Using a mixer, mix goat cheese till creamy and add cooled honey mixture, mix well, Refrigerate for at least 2 hours.