Sheilas Lemony Chickpea Dip Food

CHICKPEA & RED PEPPER DIP

Chickpea & red pepper dip image

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

Ingredients

390g can chickpeas , drained and rinsed
1 garlic clove , crushed
4 tbsp extra-virgin olive oil
squeeze lemon juice
2 roasted, deseeded red peppers , chopped (from a jar is fine)
small handful chopped fresh coriander
toasted pitta bread , to serve

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

LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS

Lemon-Garlic Chickpea Dip with Veggies and Chips image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (15-ounce) can chickpeas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil, eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

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!

LEMONY CHICKPEA DIP

Lemony Chickpea Dip image

Make and share this Lemony Chickpea Dip recipe from Food.com.

Provided by Redsie

Categories Spreads

Time 5m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup nonfat sour cream
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 teaspoon hot sauce
1/4 teaspoon salt
1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 garlic cloves, peeled
2 tablespoons chopped fresh cilantro

Steps:

Combine all ingredients except cilantro in a food processor; process until smooth. Transfer chickpea mixture to a bowl. Stir in cilantro.

Nutrition Facts : Calories 86.2, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.8, Sodium 232.1, Carbohydrate 14.1, Fiber 2.5, Sugar 0.7, Protein 3.2

NOHUT EZMES (TURKISH CHICKPEA DIP)

Nohut Ezmes (Turkish Chickpea Dip) image

From turkishcookbook.com. Serve with pita. This makes a delicious sandwich spread with red onion slices, and baby spinach leaves, few slices of cucumbers, (maybe some Turkish feta, too!) I was out of currants the first time I tested the recipe and substituted barberries (zereshk). Best prepared several hours in advance. This'll be an acquired taste for some.

Provided by COOKGIRl

Categories Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups cooked garbanzo beans (or equivalent amount of canned beans, rinsed well and drained-save cooking liquid)
1/4 cup extra virgin olive oil
2 1/2 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons pine nuts, lightly roasted
2 tablespoons currants (soak into the hot water for 10 minutes then drain) or 2 tablespoons barberries (soak in hot water for 10 minutes then drain)
lemon slice
fresh parsley or fresh dill

Steps:

Note: I never peel the garbanzo beans (even though I know I should). Directions are given below for peeling the beans.
Add the garbanzo beans, olive oil, lemon juice, cinnamon and salt to a food processor and process until mixture is smooth. If necessary, add some of the cooking liquid to help blend the mixture better.
Stir in the pine nuts and currants.
Arrange on a platter. For presentation, arrange a few lemon slices around the edge of the dip and lightly garnish with a small amount of finely minced parsley or dill.
Serve at room temperature.
How to peel the garbanzo beans: soak the beans in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.
Servings are estimated.

Nutrition Facts : Calories 338.6, Fat 19.4, SaturatedFat 2.3, Sodium 695.2, Carbohydrate 35.7, Fiber 6.8, Sugar 3.5, Protein 7.8