Chickpea Dip Garbanzo Bean Dip Recipes

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.

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!

Steps:

• Drain beans, reserving 2 Tbsp. of the liquid. Place beans and reserved liquid in blender; blend until smooth. Add remaining ingredients; blend well.
• Transfer to serving bowl; cover.
• Refrigerate at least 1 hour. Serve with tortilla chips.

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
• When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
• Serve dip with pitas and carrots.

Steps:

• In the work bowl of a food processor, combine beans and artichoke hearts. Pulse until finely chopped. Add Italian dressing mix. Pulse to combine. With the food processor running, add olive oil in a slow, steady stream. Add lemon juice and pulse until desired consistency is reached. Serve with French bread rounds, cherry tomatoes, carrot sticks and asparagus spears, if desired. Or you can just serve with pita chips or crackers.

Steps:

• Preheat oven to 375°F (190°C).
• In a food processor, add cashews and beans. Process until smooth.
• Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
• Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
• Cover with foil and bake for 30 minutes.
• Garnish with scallions or parsley, if desired.
• Serve with pita chips or crackers.
• Enjoy!

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.

Steps:

• Soak the dried chickpeas in cold water for 8 hours, then drain.
• Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
• Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
• Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
• Meanwhile, preheat the oven to 300°F.
• Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
• Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
• Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
• Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
• Serve at room temperature with pita!

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.

Steps:

• Heat oil in a large non-stick skillet over medium-high heat until hot.
• Add onion and garlic and saute for about 3 minute.
• Then add your basil and next 5 ingredients (the basil through the tomatoes).
• Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
• Then stir in chickpeas and cook for 3 minute.
• Add zucchini. cover and cook for 3 min or until the zucchini is tender.
• Discard the bayleaves.
• Serve hot with rice. Sprinkle with cheese.