Lemon Garlic Chickpea Dip With Veggies And Chips Recipes

LEMON GARLIC SIRLOIN TIPS

Lemon Garlic Sirloin Tips image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 pounds sirloin tips, trimmed and cubed into bite-sized pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 large cloves garlic, finely chopped
1/2 cup finely chopped flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup white vermouth or dry white wine

Steps:

Bring meat to room temperature and pat dry. Heat the extra-virgin olive oil in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.

LEMON-GARLIC CHICK PEA DIP WITH VEGGIES AND CHIPS

Lemon-Garlic Chick Pea Dip With Veggies and Chips image

I have not made this yet, sounds good! I will prolly add more garlic, 2 to 3 cloves, minced. Also, start off with half the lemon juice, add more as needed. I will use my hand-held immersion blender for easier clean up rather than the food processor. Radishes would be good for dippers too. Let sit in fridge for a half an hour or so and bring back to room temp before serving. Prep time does not include resting time. From Food Network, Rachel Ray. Posted for ZWT6.

Provided by Scoutie

Categories < 15 Mins

Time 8m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can chickpeas, drained
1 garlic clove, cracked from skin
1 lemon, zested and juiced
4 -5 sprigs fresh thyme leaves, stripped from stems
coarse salt and pepper
2 -4 drops hot sauce (or more)
1/4 cup extra virgin olive oil
1/2 teaspoon sesame oil
4 celery ribs, 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

Steps:

Combine the chick peas, 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 crispy pita chips.

Nutrition Facts : Calories 284.1, Fat 15.7, SaturatedFat 2.1, Sodium 360.9, Carbohydrate 33.2, Fiber 7.8, Sugar 2.6, Protein 6.8

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