REVITHOSALATA (CHICKPEA DIP)
I made this by accident and it came out insanely delicious. Don't eat too much of this because your guests might think you're insanely smelly or that some chemical warfare took place in your house.
Provided by Kefalonitissa
Categories Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, add the shallot and parsley. Pulse to get it started.
- Add chickpeas in batches and pulse each time.
- Season and add the juice of one lemon and the vinegar. Pulse again.
- Then slowly drizzle in the olive oil as you are mixing it until it becomes a smooth consistency. You may add more oil if you want it smoother.
- Place in a serving vessel and drizzle more olive oil on top.
Nutrition Facts : Calories 250.2, Fat 14.7, SaturatedFat 2, Sodium 319.1, Carbohydrate 25.2, Fiber 4.9, Sugar 0.2, Protein 5.4
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
HOMOS BI TAHINI - ARABIC SESAME CHICKPEA DIP
Middle Eastern garbanzo and sesame dip or spread. This is my variation of my dad's recipe. Preparation time does not include soaking time for beans.
Provided by Toby Jermain
Categories Spreads
Time 1h30m
Yield 6 cups
Number Of Ingredients 14
Steps:
- Soak chickpeas in water with baking soda overnight.
- Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
- Drain and cool.
- If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
- Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
- Stir sesame oil thoroughly to combine before measuring.
- Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
- Add lemon juice, and stir into a smooth sauce.
- Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
- Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
- Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
- Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
- Garnish with chopped parsley and pomegranate seeds if desired.
- Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.
Nutrition Facts : Calories 409.5, Fat 29.2, SaturatedFat 4, Sodium 762.1, Carbohydrate 30.6, Fiber 7.3, Sugar 0.6, Protein 11.2
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.
MOROCCAN CHICKPEA DIP
No need to feel guilty about snacking on this dip!! It's great!! I snagged it off a recipe card and I like the fact that the hot sauce eliminates a need for loads of salt.
Provided by Mistress of Tea
Categories Spreads
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In food processor process garlic until minced.
- Add cilantro and process until finely chopped, 10 - 20 seconds.
- Add chick-peas, lemon juice, olive oil, salt and hot sauce.
- Process until very smooth.
- Place dip in serving bowl and refrigerate until chilled and ready to serve.
- Serve with veggie slices, pita wedges, fat free pretzels or other chips.
Nutrition Facts : Calories 79.8, Fat 2.3, SaturatedFat 0.3, Sodium 306.5, Carbohydrate 12.5, Fiber 2.4, Sugar 0.1, Protein 2.7
MOROCCAN CHICKPEA DIP
Make and share this Moroccan Chickpea Dip recipe from Food.com.
Provided by ImPat
Categories Grains
Time 25m
Yield 8 snacks, 8 serving(s)
Number Of Ingredients 12
Steps:
- Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
- With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
- Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh.
- Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
- Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
- Serves 8 as a snack.
Nutrition Facts : Calories 153.9, Fat 9.3, SaturatedFat 1.3, Sodium 155.9, Carbohydrate 15.3, Fiber 3.3, Sugar 1.4, Protein 3.7
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- Place the quinoa in a medium saucepan and add water to cover by 1 ½ - 2 inches. Add the bay leaves. Bring to a gentle boil, salt the water lightly, and cook, covered, for about 15 minutes, until tender and popped. Drain any excess liquid and remove the bay leaves.
- While the quinoa is cooking, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion, fennel, and garlic and cook, stirring, until soft.
- Combine the quinoa, onion-fennel mixture, tomatoes, chickpeas, olives, and herbs in a bowl. Gently stir in the feta, if using.
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