Smashed Chickpea Basil And Radish Dip With Pita Chips Recipes

CHICKPEA SALAD SANDWICHES

Steps:

• For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
• For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

SMASHED CHICKPEA, BASIL, AND RADISH DIP WITH PITA CHIPS

Steps:

• Lightly mash chickpeas, oil, 1 teaspoon salt, and 3/4 teaspoon pepper in a bowl until creamy but still chunky. Stir in basil, radishes, garlic, and lemon juice. Stir in reserved chickpea liquid, 1 tablespoon at a time, until dip holds together. Refrigerate for at least 30 minutes. Serve with pita chips.

CHICKPEA SOUP WITH SPICED PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
• Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
• Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
• Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

LAYERED MEDITERRANEAN DIP WITH PITA CHIPS

Steps:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint., Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving., Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper., Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.

MEDITERRANEAN SMASHED CHICKPEAS

Steps:

• Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
• Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.

BASIL PARMESAN DIP WITH PITA CHIPS

Steps:

• Preheat oven to 375°.
• Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 teaspoon pepper and salt. Bake at 375° for 12 minutes or until crisp.
• Combine remaining 1/4 teaspoon pepper, basil, and next 4 ingredients (through garlic) in a blender or food processor; process until smooth.
• Scrape into a serving bowl using a rubber spatula. Garnish with basil sprigs, if desired. Serve with pita chips.

BASIL PITA CHIPS

Steps:

• Preheat oven to 350 degrees.
• Mix garlic and basil into the butter.
• Separate tops from bottoms on pita bread.
• Spread herb butter on pita halves.
• Sprinkle with parmesan and parsley.
• Cut into triangles.
• Place on baking sheet butter side up.
• Bake for 15 minutes.
• Place on paper towels to cool.