Lemonychickpeadip Recipes

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!

LEMONY CHICKPEAS

Lemony Chickpeas image

These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked instant brown rice
1 tablespoon olive oil
1 medium onion, chopped
2 cans (15 ounces each) chickpeas, rinsed and drained
1 can (14 ounces) diced tomatoes, undrained
1 cup vegetable broth
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 teaspoon grated lemon zest
3 tablespoons lemon juice

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.

Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.

LEMONY CARROT DIP

Lemony Carrot Dip image

Only three main ingredients! Recipes really can't get much simpler! And there are times when such recipes come in handy! I haven't made this one yet. I found it in the October 2005 issue of the Australian magazine 'Delicious' and I have adapted it for posting for the 2005 Zaar World Tour, as both an Australian (and in view of its combining of lemon juice and cumin) and as a Middle Eastern recipe. My recommendation would be to make this recipe when sweet baby carrots are available. Depending on the size and juiciness of your carrots, you may need to use slightly more or slightly less lemon juice: use your culinary discretion! If the carrots are really juicy, mop up some of the juiciness with paper towels so that you can still add a generous amount of lemon juice. Again, use your culinary discretion! Preparation and cooking times will vary, depending on the choices you make with ingredients and the way you choose to cook the carrots. My estimated preparation and cooking times are based on the option of using baby carrots and boiling them in salt water: the fastest of the alternatives. Personally, if time permits, I'd recommend baking the carrots, brushed with a little olive oil, in the oven.

Provided by bluemoon downunder

Categories Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 carrots, peeled, cut into chunks or 12 baby carrots, which won't need to be peeled
1/2 lemon, juice of
1/4 cup cumin seed, toasted, to sprinkle
salt, to taste
fresh ground pepper, to taste

Steps:

Cook the carrots in boiling salted water for 15 minutes or until soft, or cook them for 40 minutes in an oven pre-heated to 180°C.
Mash or blend the carrots with lemon juice, season and top with the toasted cumin seeds.

Nutrition Facts : Calories 61.9, Fat 1.6, SaturatedFat 0.1, Sodium 73.5, Carbohydrate 12, Fiber 3.2, Sugar 4.4, Protein 2

LEMONY CHICKPEA DIP

Lemony Chickpea Dip image

Make and share this Lemony Chickpea Dip recipe from Food.com.

Provided by Redsie

Categories Spreads

Time 5m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup nonfat sour cream
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 teaspoon hot sauce
1/4 teaspoon salt
1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 garlic cloves, peeled
2 tablespoons chopped fresh cilantro

Steps:

Combine all ingredients except cilantro in a food processor; process until smooth. Transfer chickpea mixture to a bowl. Stir in cilantro.

Nutrition Facts : Calories 86.2, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.8, Sodium 232.1, Carbohydrate 14.1, Fiber 2.5, Sugar 0.7, Protein 3.2

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