SMASHED CHICKPEA, BASIL, AND RADISH DIP WITH PITA CHIPS
An inventive take on hummus, this chunky bean dip gets flavor and texture from garlic and radishes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Lightly mash chickpeas, oil, 1 teaspoon salt, and 3/4 teaspoon pepper in a bowl until creamy but still chunky. Stir in basil, radishes, garlic, and lemon juice. Stir in reserved chickpea liquid, 1 tablespoon at a time, until dip holds together. Refrigerate for at least 30 minutes. Serve with pita chips.
Nutrition Facts : Calories 220 g, Fat 4 g, Fiber 6 g, Protein 9 g, Sodium 366 g
SPICY CHICKPEA DIP (HUMMUS)
This is one of those easy dip recipes that can be throw together rather quickly. You can skip the cayenne pepper if you wish; its still yummy.
Provided by Loves2Teach
Categories Vegetable
Time 5m
Yield 4 cups of dip, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
- Add the chickpeas and continue mixing to a smooth paste.
- Garnish with the cayenne pepper.
- Served at room temperature or chilled.
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.
CHICKPEA EGGPLANT DIP
From Marcus Samuelsson - this dip is so good. It is like hummous and baba ganoush had a delicious baby. The prep time looks super long because you have to soak the dried chickpeas.
Provided by Cadillacgirl
Categories Beans
Time 9h30m
Yield 3 cups
Number Of Ingredients 10
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!
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