Rosemary Chickpea Dip Recipes

Steps:

• Bring a large pot of salted water to a boil over high.
• In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
• Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
• Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
• Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

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.

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
• Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
• Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
• While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
• As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
• Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.

Steps:

• Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor.
• Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.
• Remove smooth spread to a serving bowl and serve with veggies.

Steps:

• Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.

Steps:

• Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
• Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
• Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.