Chickpea Dip With Italian Parsley Garlic Recipe 425

LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS

Lemon-Garlic Chickpea Dip with Veggies and Chips image

Provided by Rachael Ray : Food Network

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!

CHICK-PEA, GARLIC, AND PARSLEY DIP

Chick-Pea, Garlic, and Parsley Dip image

Categories Condiment/Spread Food Processor Garlic Appetizer No-Cook Vegetarian Quick & Easy Low Cal Lemon Chickpea Healthy Vegan Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
1/2 cup packed fresh parsley leaves, washed well and spun dry
1/4 cup water
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Accompaniment: toasted pita wedges or toasted French bread slices

Steps:

In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasts.

CHICKPEA, MINT, AND PARSLEY SPREAD

Chickpea, Mint, and Parsley Spread image

Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes chickpea spread on pita.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

1/2 cup olive oil, plus more for drizzling
1 medium onion, coarsely chopped
4 small garlic cloves, coarsely chopped
2 cups chickpeas, rinsed and drained
1/3 cup fresh mint, coarsely chopped
1/4 cup fresh flat-leaf parsley, coarsely chopped
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/4 teaspoons coarse salt
Freshly ground pepper
2 to 4 warmed pitas, for serving

Steps:

Heat 1/4 cup oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes.
Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a serving bowl, and drizzle with oil. Serve with pitas.

VEGAN BUFFALO CHICKPEA DIP RECIPE BY TASTY

Vegan Buffalo Chickpea Dip Recipe by Tasty image

Here's what you need: cannellini bean, raw cashew, hot sauce, non-dairy milk, lemon, nutritional yeast, paprika, onion powder, garlic powder, salt, pepper, chickpeas, shredded vegan cheddar cheese, fresh scallion, fresh parsley

Provided by Betsy Carter

Categories Appetizers

Yield 8 servings

Number Of Ingredients 15

Ingredients

15 oz cannellini bean, 1 can, drained and rinsed
1 cup raw cashew
¾ cup hot sauce
½ cup non-dairy milk
½ lemon, juiced
1 tablespoon nutritional yeast
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
15 oz chickpeas, 1 can, drained and rinsed
1 cup shredded vegan cheddar cheese
fresh scallion, for garnish
fresh parsley, for garnish

Steps:

Preheat oven to 375°F (190°C).
In a food processor, add cashews and beans. Process until smooth.
Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
Cover with foil and bake for 30 minutes.
Garnish with scallions or parsley, if desired.
Serve with pita chips or crackers.
Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 37 grams, Fat 26 grams, Fiber 8 grams, Protein 12 grams, Sugar 3 grams

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

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