Garbanzo Bean Spread Recipes

GARLIC GARBANZO BEAN SPREAD

Steps:

• In a food processor, combine the first 7 ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips.

GARBANZO BEAN AND OLIVE TAPENADE

Steps:

• In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.
• Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.

VEGETARIAN CHICKPEA SANDWICH FILLING

Steps:

• Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

CHICKPEA SANDWICH SPREAD

Steps:

• In a blender, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth., Transfer to a large bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half.

CHICKPEA DIP - GARBANZO BEAN DIP

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.

GARLIC GARBANZO BEAN SPREAD

Steps:

• In a food processor or blender, combine all ingredients (except pita chips and fresh veggies).
• Cover and process until blended.
• Transfer to a bowl and refrigerate until serving. Serve with vegetables and pita chips.

GARBANZO BEANS CHICKPEA SALAD

Steps:

• In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
• In a large bowl, mix together the rest of the ingredients.
• Add the salad dressing. Toss to coat. Serve and enjoy!

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD

Steps:

• To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
• To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
• Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

HARISSA CHICKPEA STEW

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.