Garbanzodip Recipes

CHICKPEA DIP - GARBANZO BEAN DIP

Yet another one of those good for you, and hide the veggies things. I love chickpeas, but my kids think they look weird. This is very plain for picky palates.

Provided by LilPinkieJ

Categories Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Chickpea Dip - Garbanzo Bean Dip image

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.

Ingredients

3 garlic cloves
1/4 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 (19 ounce) can chickpeas, drained

CRISPY GARBANZO BEANS

Provided by Daphne Brogdon

Time 13h15m

Yield 4 servings

Number Of Ingredients 4

Crispy Garbanzo Beans image

Steps:

Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
Preheat the oven to 400 degrees F.
Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
Let cool to room temp before serving.

Ingredients

Two 15-ounce cans garbanzo beans, drained and rinsed
4 strips bacon
Salt
1 sprig fresh rosemary

GARLICKY DIP WITH GARBANZO BEANS

Blend garlic, cumin & lemon juice with garbanzo beans for a quick dip. Serve this Garlicky Dip with Garbanzo Beans with chips for an easy appetizer.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield Makes 1-2/3 cups or 13 servings, about 2 Tbsp. each.

Number Of Ingredients 5

Garlicky Dip with Garbanzo Beans image

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.

Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

Ingredients

1 can (15 oz.) chickpeas (garbanzo beans), undrained
1/2 cup MIRACLE WHIP FREE Dressing
2 cloves garlic, minced
1/2 tsp. ground cumin
1 Tbsp. fresh lemon juice

GARLIC GARBANZO BEAN SPREAD

My friends and family always ask me to make it. I guarantee you'll be asked for the recipe. -Lisa Moore, North Syracuse, New York

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 8

Garlic Garbanzo Bean Spread image

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.

Nutrition Facts : Calories 114 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup olive oil
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 green onion, cut into 3 pieces
1 to 2 garlic cloves, peeled
1/4 teaspoon salt
Assorted fresh vegetables and baked pita chips

WHOLE WHEAT PITA CHIPS WITH GARBANZO BEAN-CUMIN DIP

Categories Condiment/Spread Food Processor Bean Appetizer Bake Picnic Super Bowl Low Fat Vegetarian Kid-Friendly Quick & Easy Back to School Backyard BBQ Chickpea Winter Healthy Party Bon Appétit Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

Whole Wheat Pita Chips with Garbanzo Bean-Cumin Dip image

Steps:

Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.

Ingredients

2 whole wheat pita bread rounds
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, peeled

MOROCCAN GARBANZO BEAN AND FETA PITAS

If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and bowls of mixed green and black olives. Dessert: Purchased apricot tart.

Categories Sandwich Bean Cheese Dairy Tomato No-Cook Picnic Vegetarian Yogurt Lunch Feta Spice Cucumber Chickpea Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

Moroccan Garbanzo Bean and Feta Pitas image

Steps:

Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

Ingredients

1/2 cup olive oil
1/3 cup white wine vinegar
4 teaspoons Moroccan spice blend
1 15-ounce can garbanzo beans (chickpeas), drained
1 1/2 cups coarsely chopped seeded tomatoes
1 1/2 cups coarsely chopped seeded peeled cucumbers
1 cup coarsely crumbled feta cheese
1/2 cup chopped red onion
1/3 cup chopped fresh Italian parsley
4 whole pita bread rounds, halved crosswise
Plain yogurt

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!

Provided by Gabriela Rodiles

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Potaje de Garbanzos (Cuban Garbanzo Bean Stew) image

Steps:

Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, medium diced
1 green pepper, medium diced
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons vino seco (see Cook's Note) or sherry cooking wine
Two 15-ounce cans garbanzo beans, drained and rinsed
2 large russet potatoes, peeled and large diced
6 ounces Spanish chorizo, casing removed and chorizo cut into small chunks
White rice, for serving, optional

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