Chickpea And Roasted Nut Dip Recipes

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CHICKPEA AND ROASTED NUT DIP



Chickpea and Roasted Nut Dip image

Provided by Samantha Castle

Categories     Condiments

Yield 1 tub

Number Of Ingredients 6

½ cup Cashew Nuts (or Almonds, roasted )
400 grams Chickpeas (drain and reserve 5 tablespoons liquid)
2 tablespoons Lemon Juice
1 tablespoon Coriander (chopped fresh )
Olive Oil (for serving)
Cashew Nuts (chopped for garnish)

Steps:

  • Place Cashew Nuts, drained Chick Peas, reserved liquid, lemon juice and coriander into a food processor and puree until combine and left a little chunky.
  • Spoon mixture into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews.

ROASTED CHICKPEAS



Roasted Chickpeas image

Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack

Provided by akcpa

Categories     Appetizers and Snacks     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 5

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
1 pinch salt
1 pinch garlic salt
1 pinch cayenne pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg

SIMPLE ROASTED CHICKPEA SNACK



Simple Roasted Chickpea Snack image

This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.

Provided by cheldi

Categories     Appetizers and Snacks     Beans and Peas

Time 55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
1 pinch sea salt
1 pinch ground black pepper
1 dash crushed red pepper
1 (15 ounce) can chickpeas, rinsed and drained

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
  • Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g

ROASTED SWEET PEPPER AND CHICKPEA DIP



Roasted Sweet Pepper and Chickpea Dip image

Snap out of your store-bought hummus rut with this delicious twist on the protein-rich staple. Any variety of sweet pepper -- such as bell, pimento, or cubanelle -- will work. Giving the peppers and beans a quick puree yields a lovely buttery texture.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

1 pound small sweet peppers
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 can (15 ounces) chickpeas, drained and rinsed
1 clove garlic, chopped
1 teaspoon red-wine vinegar
1 bunch radishes, for serving

Steps:

  • Heat oven to 400 degrees. On a rimmed baking sheet, drizzle peppers with 1 tablespoon oil. Season with salt and pepper and toss to coat. Roast until tender, about 18 minutes. Let cool slightly, then rub off skins and remove stems and seeds.
  • In a food processor, puree chickpeas and garlic until very smooth, 1 to 2 minutes. Add roasted peppers and vinegar and puree until combined. With machine running, drizzle in remaining 2 tablespoons oil. Season with salt and pepper. Serve with radishes.

Nutrition Facts : Calories 217 g, Fat 13 g, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 168 g

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

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

CHICKPEA AND ROASTED NUT DIP



Chickpea and Roasted Nut Dip image

Chickpeas processed with roasted nuts, lemon juice and fresh chopped coriander is yet another variation on a hummus dip. Like most people I just love hummus - in any form! So I really love trying any variation I come across. This one, I can promise, is quite different from others: for me it certainly passes the scrumptiousness test! Like other dips, it can obviously also be used as a spread on sandwiches. I cannot remember now just where I got this recipe from, but from the way I had it filed in Word, it was obviously from a website, possibly the Edgell website, as it specified that Edgell Chick Peas be used.

Provided by bluemoon downunder

Categories     Beans

Time 5m

Yield 1-2 cups, 4-6 serving(s)

Number Of Ingredients 7

1/2 cup roasted cashew nuts or 1/2 cup almonds
400 g chickpeas, reserve 5 tablespoons of brine
2 teaspoons lemon juice
1/3 cup fresh coriander, chopped
salt & freshly ground black pepper, to taste
olive oil, for serving
chopped cashew nuts or slivered almonds, for garnishing

Steps:

  • Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.
  • Season to taste with salt and pepper.
  • Spoon into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews or slivered almonds depending on which ones you have used in the dip.

CHICK NUTS ( ROASTED CHICKPEAS )



Chick Nuts ( Roasted Chickpeas ) image

I found this in "The New Glucose Revolution", a book about eating low-GI. This recipe is different because it starts with dried chickpeas, not canned. They can be spiced with any combination of spices you enjoy. Prep time does not include the overnight soak.

Provided by Evamyth

Categories     Lunch/Snacks

Time 50m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 5

1 (1 lb) package dried garbanzo beans
cayenne, to taste
salt, to taste
paprika, to taste
garlic salt, to taste

Steps:

  • Soak the chickpeas overnight.
  • The next day, drain and pat dry the chickpeas.
  • Place the chickpeas in a single layer on a cookie tray.
  • Bake at 350°F for about 45 minutes or until they are completely crisp.
  • The chickpeas will shrink back to their original size.
  • Sprinkle with your flavourings of choice and toss to mix while still hot or let the chickpeas cool down and serve plain.
  • After seasoning the chickpeas, allow them to air dry for a few days to ensure that any residual moisture has evaporated.

Nutrition Facts : Calories 137.7, Fat 2.3, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 22.9, Fiber 6.6, Sugar 4, Protein 7.3

HARISSA CHICKPEA STEW



Harissa Chickpea Stew image

A bowlful of chickpeas and basmati rice simmered in a spiced broth is comfort food done right. A sunny-side up egg seasoned with za'atar brings it all together.

Provided by dinehaus

Categories     Vegetarian Stew

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
4 teaspoons ras el hanout spice blend
1 tablespoon harissa paste
½ teaspoon salt
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 (15 ounce) can chickpeas, drained
½ cup low-sodium vegetable broth
¼ cup chopped fresh cilantro
3 cups hot cooked white basmati rice
4 large eggs, cooked sunny side up
1 pinch za'atar, or more to taste

Steps:

  • Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
  • Serve stew over rice. Top with an egg and sprinkle with za'atar.

Nutrition Facts : Calories 240 calories, Carbohydrate 44.7 g, Fat 4.2 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 575.2 mg

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