CHICKPEA ROSEMARY DIP
This is incredibly good and very versatile. Use as a dip for crackers, celery, zucchini or cauliflower. OR as a spread for a tortilla wrap with spinach leaves and sliced chicken breast. It is probably very tasty tossed with hot pasta as a pasta sauce too. YUM!
Provided by dicentra
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
CHICKPEA, ROASTED PEPPER AND ROSEMARY SPREAD WITH FLAT BREADS, GRAPE TOMATOES AND ZUCCHINI DISCS
Provided by Rachael Ray : Food Network
Time 10m
Yield 8 to 10 appetizer portions
Number Of Ingredients 10
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.
LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 12
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!
MOROCCAN CHICKPEA DIP
No need to feel guilty about snacking on this dip!! It's great!! I snagged it off a recipe card and I like the fact that the hot sauce eliminates a need for loads of salt.
Provided by Mistress of Tea
Categories Spreads
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 79.8, Fat 2.3, SaturatedFat 0.3, Sodium 306.5, Carbohydrate 12.5, Fiber 2.4, Sugar 0.1, Protein 2.7
CHICKPEA & RED PEPPER DIP
A fresh and healthy chickpea & red pepper dip for entertaining
Provided by Merrilees Parker
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
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