Chickpea Mint And Parsley Spread Recipes
CHICK-PEA, GARLIC, AND PARSLEY DIP
Categories Condiment/Spread Food Processor Garlic Appetizer No-Cook Vegetarian Quick & Easy Low Cal Lemon Chickpea Healthy Vegan Gourmet
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasts.
CHICKEN, MINT AND PARSLEY SPREAD
Make and share this Chicken, Mint and Parsley Spread recipe from Food.com.
Provided by Chef mariajane
Categories Spreads
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a sacepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool for 15 minutes.
- Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor. Season with pepper and purée. With machine running, add remaining 1/4 cup oil in a slow steady stream, mixing until emulsified. (Spread can be refrigerated in an airtight container p to 3 days). Transfer to a serving bowl and drizzle with oil. Serve with pitas.
Nutrition Facts : Calories 971, Fat 57.6, SaturatedFat 7.9, Sodium 2791.8, Carbohydrate 98, Fiber 13.9, Sugar 3.6, Protein 18.8
CHICKPEA, MINT, AND PARSLEY SPREAD
Steps:
- 1. Heat 1/4 c. oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes. 2. Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 c. oil in a slow, steady stream, mixing until emulsified. (Spread can be refrigerated in an airtight container up to 3 days.) Transfer to a serving bowl, and drizzle with oil. Serve with pitas.
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