Chickpea Rosemary Dip Recipes

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:

• Bring a large pot of salted water to a boil over high.
• In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
• Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
• Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
• Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

Steps:

• Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

Steps:

• Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor.
• Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.
• Remove smooth spread to a serving bowl and serve with veggies.

Steps:

• Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.

Steps:

• In food processor process garlic until minced.
• Add cilantro and process until finely chopped, 10 - 20 seconds.
• Add chick-peas, lemon juice, olive oil, salt and hot sauce.
• Process until very smooth.
• Place dip in serving bowl and refrigerate until chilled and ready to serve.
• Serve with veggie slices, pita wedges, fat free pretzels or other chips.