Lemony Chickpea Dip Recipes
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
SHEILA'S LEMONY CHICKPEA DIP
This was on Dr.Andrew Weil's website, courtesy of Rosie Schwartz, R.D. It is delicious! (Servings and cook times specified only because they have to be!)
Provided by mabers
Categories Spreads
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, blend all ingredients until mixture is smooth.
- Season to taste, if necessary.
- Cover and refrigerate until ready to use.
Nutrition Facts : Calories 219.1, Fat 7.4, SaturatedFat 1, Cholesterol 2.6, Sodium 463.9, Carbohydrate 32.2, Fiber 6.1, Sugar 0.5, Protein 6.8
LEMONY CHICKPEA DIP
Make and share this Lemony Chickpea Dip recipe from Food.com.
Provided by Redsie
Categories Spreads
Time 5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except cilantro in a food processor; process until smooth. Transfer chickpea mixture to a bowl. Stir in cilantro.
Nutrition Facts : Calories 86.2, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.8, Sodium 232.1, Carbohydrate 14.1, Fiber 2.5, Sugar 0.7, Protein 3.2
LEMONY CHICKPEAS
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.
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