Beetchickpeaandalmonddip Recipes
BEET, CHICKPEA AND ALMOND DIP
Make and share this Beet, Chickpea and Almond Dip recipe from Food.com.
Provided by WeBees
Categories < 30 Mins
Time 22m
Yield 1 1/2 cups aprox., 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook beets in a medium saucepan of boiling salted water until tender, about 12 minutes. Drain and place into food processor, add garbanzo benas, almonds, oil and garlic and blend until smooth. Add vinegar and blend, then season to taste with salt and pepper.
- Serve with pita chips or veggies for dipping.
Nutrition Facts : Calories 319.7, Fat 29.8, SaturatedFat 4, Sodium 127, Carbohydrate 11.6, Fiber 2.5, Sugar 0.9, Protein 3.2
ALMOND DIP FOR FRESH FRUIT
A creamy and virtually fat free dip. This recipe was clipped out of a magazine but now I can't remember which one! I believe this may be a Philadelphia Brand Cream Cheese recipe, though.
Provided by Vino Girl
Categories Dessert
Time 15m
Yield 26 tablespoons, 26 serving(s)
Number Of Ingredients 6
Steps:
- Mix cream cheese on medium speed until smooth.
- Mix in sour cream thoroughly.
- Mix in sugar, milk and almond extract.
- Refrigerate.
- Serve with assorted fresh fruit.
Nutrition Facts : Calories 23.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 52.1, Carbohydrate 3.9, Sugar 3, Protein 1.6
BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS
Provided by Susanna Hoffman
Categories Bean Garlic Appetizer Bake Cocktail Party Vegetarian High Fiber Almond Beet Summer Vegan Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
- Place dip in center of platter. Surround with chips and serve.
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Cuisine ItalianCategory AppetizerServings 6Total Time 1 hr 5 mins
BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS - BON …
Step 1. Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. …
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5/5 (1)Servings 2
From bonappetit.com
5/5 (1)Servings 2
- Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
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From mckenziesfoods.com.au
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