JARRIE'S HOT WING HUMMUS WITH SNACK FACTORY® PRETZEL CRISP® DIPPERS
Chickpeas and spices are blended into a smooth and creamy dip that's perfect with Snack Factory® Pretzel Crisps®!
Provided by JARRIE
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
- Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted vegetables for dipping.
- Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted veggie sticks like carrots and celery.
Nutrition Facts : Calories 184.3 calories, Carbohydrate 34.8 g, Cholesterol 3.9 mg, Fat 3 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 821.8 mg, Sugar 0.7 g
GREEK HUMMUS DIP WITH VEGGIE DIPPERS
Guests will love this tasty, beautiful hummus dip surrounded by cucumber slices and red pepper squares!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 10
Number Of Ingredients 11
Steps:
- In medium bowl, mix hummus, yogurt, feta cheese, lemon peel and lemon juice.
- Spread on shallow serving plate or pie plate. Top with tomato, green onions and olives. Place cucumber slices and red pepper squares alternately around hummus.
- Serve with pita chips.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g
ROASTED VEGETABLE HUMMUS
Dip cut-up veggies in this tasty hummus made using Progresso® chickpeas and roasted vegetables - a perfect Middle Eastern condiment.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Line 15x10x1-inch pan with foil. Cut one-fourth off top of bulb of garlic; drizzle with 1 teaspoon of the oil. Wrap bulb in foil. Place eggplant and bell pepper on cookie sheet. Drizzle 2 tablespoons oil over vegetables; toss to coat. Place wrapped garlic on cookie sheet.
- Roast uncovered 30 minutes or until vegetables are tender. Cool 10 minutes. Remove peel from eggplant and red pepper. Cut peeled vegetables into small pieces.
- In food processor with metal blade, place chickpeas. Cover; process until smooth. Squeeze pulp from garlic bulb into food processor. Add roasted vegetables, tahini paste, lemon juice, salt and paprika. Cover; process until blended. With food processor running, gradually pour remaining oil through feed tube; process until smooth, stopping twice to scrape down sides. Spoon into serving bowl. Serve immediately with vegetables or refrigerate until serving time.
Nutrition Facts : Calories 121, Carbohydrate 7 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
CHARGRILLED VEG HUMMUS WITH DIPPERS
Hit 3 of your 5-a-day with this chickpea dip and crudités - perfect for a quick lunch or snack
Provided by Good Food team
Categories Lunch, Starter
Time 10m
Number Of Ingredients 9
Steps:
- Tip the vegetables, most of the chickpeas, garlic and lemon juice into the bowl of a food processor with some seasoning, then whizz until smooth.
- Put the hummus into a serving bowl. Scatter over the reserved chickpeas and the olive oil. Serve with toasted pitta slices and the vegetables to dip in.
Nutrition Facts : Calories 266 calories, Fat 5.9 grams fat, SaturatedFat 0.8 grams saturated fat, Carbohydrate 40.3 grams carbohydrates, Sugar 8.6 grams sugar, Fiber 9.1 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
ROASTED VEGETABLE HUMMUS
If you love hummus, you will enjoy this version very much. If you don't love hummus, you will still enjoy this sweet, savory dip/spread because the flavor of the roasted onions, peppers and eggplant shines through. You can make this dip ahead of time as it keeps well for several days in the refrigerator, but please bring it to room temperature or warm slightly before serving with pita chips or as a wonderful sandwich spread.
Provided by Geema
Categories Spreads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
- Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
- Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
- In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
- Process until the beans and garlic are almost completely ground.
- Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
- Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
- Add more olive oil or some vegetable broth if you want to thin it out a bit.
- Taste for salt and pepper.
- Serve at room temperature.
Nutrition Facts : Calories 268.8, Fat 17.1, SaturatedFat 2.4, Sodium 803.9, Carbohydrate 25.2, Fiber 7.3, Sugar 3.3, Protein 7
VEGETABLE HUMMUS DIP
I like to use the garlic hummus, but plain works also. I am additionally not a Feta cheese fan which is what the original Nabisco recipe called for. I substituted mozzarella.
Provided by Tasses
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spread hummus in pie dish.
- Layer vegetables on top of hummus.
- Sprinkle cheese on top.
- Chill for one hour.
- Serve with crackers.
Nutrition Facts : Calories 212.2, Fat 11.2, SaturatedFat 2.5, Cholesterol 3.7, Sodium 390, Carbohydrate 23, Fiber 3.1, Sugar 3, Protein 5.9
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