Chickpea Dip Recipes

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CHICKPEA DIP - GARBANZO BEAN DIP



Chickpea Dip - Garbanzo Bean Dip image

Yet another one of those good for you, and hide the veggies things. I love chickpeas, but my kids think they look weird. This is very plain for picky palates.

Provided by LilPinkieJ

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

3 garlic cloves
1/4 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 (19 ounce) can chickpeas, drained

Steps:

  • Put all ingredients into a food processor, and blend until smooth.
  • Serve at room temperature with pita chips, crackers, carrots, or other dipping vegetables.

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

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!

CHICKPEA-POTATO DIP



Chickpea-Potato Dip image

This easy-to-make dip is reminiscent of hummus, but instead of using tahini, we called on the humble potato to add creaminess and stretch your dollar.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings (3 cups)

Number Of Ingredients 10

1 large all-purpose potato, scrubbed
Kosher salt
5 cloves garlic
One 15.5-ounce can chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
Crushed red pepper flakes, for garnish
Chopped fresh parsley, for garnish
1 large cucumber, cut into 1/4-inch-thick rounds
Half an 18-ounce bag of pita chips (about 3 cups)

Steps:

  • Put the potato in a medium saucepan, add enough water to cover and salt generously. Bring to a simmer, then cook until fork-tender, about 30 minutes. Add the garlic, cook for 2 minutes, then drain. When the potato is cool enough to handle, remove and discard the skin and cut the potato into chunks.
  • Transfer the cooked potato and garlic to a food processor. Add the chickpeas, oil, 1/2 cup cold water, vinegar and 1 teaspoon salt. Process, scraping down the bowl a few times, until the mixture becomes a creamy puree. Transfer the dip (serve at room temperature or chilled) to a serving vessel, drizzle oil over the top and sprinkle with pepper flakes and parsley. (The dip can be made a day ahead and refrigerated.) Serve with cucumber rounds and pita chips for dipping.

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

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

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 TUNA DIP



Chickpea and Tuna Dip image

Set the scene for a fun get-together with finger foods you can set out and forget about -- like this delicious, no-fuss dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 2/3 cups

Number Of Ingredients 9

1 can (15.5 ounces) chickpeas, rinsed and drained
1 can (5 ounces) solid white tuna packed in oil, drained
1/4 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice
6 anchovy fillets, minced
1/4 small red onion, diced small
3 tablespoons coarsely chopped fresh parsley
Coarse salt and ground pepper
Crackers, for serving

Steps:

  • In a food processor, lightly pulse chickpeas, tuna, olive oil, lemon zest and juice, and anchovy fillets until well combined. Transfer to a medium bowl and stir in onion and parsley; season with salt and pepper. Serve with crackers.

Nutrition Facts : Calories 186 g, Fat 9 g, Fiber 2 g, Protein 7 g, SaturatedFat 1 g

SPICY CHICKPEA DIP (HUMMUS)



Spicy Chickpea Dip (Hummus) image

This is one of those easy dip recipes that can be throw together rather quickly. You can skip the cayenne pepper if you wish; its still yummy.

Provided by Loves2Teach

Categories     Vegetable

Time 5m

Yield 4 cups of dip, 6 serving(s)

Number Of Ingredients 7

6 garlic cloves
1/2 cup tahini
1/2 cup olive oil
1/2 cup lemon juice
3 cups chickpeas, Cooked
kosher salt
1 teaspoon cayenne pepper

Steps:

  • Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
  • Add the chickpeas and continue mixing to a smooth paste.
  • Garnish with the cayenne pepper.
  • Served at room temperature or chilled.

CHICKPEA AND FETA DIP



Chickpea and Feta Dip image

Making your own hummus dip is easier than you might think! Get out the chickpeas and feta cheese and let's get started.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 7

2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed
2/3 cup ATHENOS Traditional Crumbled Feta Cheese, divided
1/3 cup drained roasted red pepper strips, divided
1 clove garlic
3 Tbsp. extra virgin olive oil
1 tsp. toasted sesame oil
juice of 1/2 lemon

Steps:

  • Process chickpeas, 1/2 cup cheese, 1/4 cup peppers and next 4 ingredients in food processor until smooth.
  • Spoon into serving bowl.
  • Top with remaining cheese and peppers.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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