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
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
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!
GARLICKY WHITE-BEAN DIP
Steps:
- Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.
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
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
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
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.
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
GARLIC BEAN DIP
There isn't a bean that my family does not like. In fact, I serve one kind or another almost every day. This dip is one of our favorite ways to eat them. -Nancy Testin, Harrington, Delaware
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place first 5 ingredients in a food processor; process until almost smooth. Add mayonnaise and parsley; pulse just until blended. Serve with pita chips or vegetables.
Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 371mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED RED PEPPER AND GARLIC BEAN DIP
Steps:
- Preheat the oven to 375 degrees F.
- Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
- Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
- Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.
QUICK GARLIC BEAN DIP
"I've contributed this thick dip to many get-togethers, and there's never any left to bring home," shares Kallee McCreery of Escondido, California. Try serving the party starter with pita chips or fresh veggies.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a food processor, combine the beans, mayonnaise, parsley, lemon juice, garlic and salt; cover and process until smooth. , Transfer to a serving dish. Cover and refrigerate for 1 hour. Serve with pita bread.
Nutrition Facts : Calories 112 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 297mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GARBANZO BEAN DIP W/MEYER LEMON AND ROSEMARY
Make and share this Garbanzo Bean Dip W/Meyer Lemon and Rosemary recipe from Food.com.
Provided by Wok With You
Categories Lunch/Snacks
Time 15m
Yield 1 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients (except for oil) in food processor. Pulse until smooth. Slowly add olive oil. Store dip in the refrigerator until ready to serve. Serve with baked pita chips or crostini.
Nutrition Facts : Calories 458.7, Fat 29.2, SaturatedFat 4, Sodium 975.8, Carbohydrate 41.9, Fiber 8.2, Protein 9.2
GARBANZO BEAN GARLIC DIP
This is a simple recipe similar to hummus, but does not use tahini. Nutritious with lots of protein!
Provided by Chris from Kansas
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, combine all ingredients. Cover and process until smooth.
- Cover and refrigerate for 1 hour.
- Serve with pita bread or chips.
Nutrition Facts : Calories 86.3, Fat 0.8, SaturatedFat 0.1, Sodium 309.4, Carbohydrate 16.6, Fiber 3.2, Sugar 0.1, Protein 3.6
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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