Best Chick Pea Dip With Italian Parsley And Garlic Recipes

TUSCAN MASHED CHICKPEAS

Tuscan Mashed Chickpeas image

Provided by Ina Garten

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 (15.5-ounce) cans chickpeas, preferably Goya
1/2 cup chicken stock, preferably homemade
3 tablespoons good olive oil, plus extra for serving
2 ripe medium-size tomatoes, seeded and small-diced
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
3 tablespoons minced flat-leaf parsley
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Grilled country bread for serving

Steps:

Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.

CHICK PEA DIP WITH ITALIAN PARSLEY AND GARLIC

Chick Pea Dip with Italian Parsley and Garlic image

A delicious and quick summer dip!!!

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories Vegetable Appetizers

Number Of Ingredients 14

Ingredients

13 ounce(s) chick peas - drained
1/2 cup(s) italian parsley (healthy handful)
2 clove(s) garlic
1 tablespoon(s) orange marmalade
1/2 - jalapeño with seeds
1 - orange zest
1/2 cup(s) plain yogurt or sour cream
3 tablespoon(s) olive oil
1/2 teaspoon(s) red pepper flakes
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/2 teaspoon(s) curry
1 tablespoon(s) vinegar
- favorite fruits and veggies

Steps:

Combine all of the ingredients for the dip in a food processor and blend until desired texture is reached.

CHICKPEA DIP WITH ITALIAN PARSLEY & GARLIC RECIPE - (4.2/5)

Chickpea Dip with Italian Parsley & Garlic Recipe - (4.2/5) image

Provided by ladygourmet

Number Of Ingredients 14

Ingredients

DIP:
1 (13-ounce) can chickpeas, drained
1/2 cup Italian parsley (healthy handful)
2 large clove garlic
1 tablespoon orange marmalade
1/2 jalapeño with seeds
Zest of 1 orange
1/2 cup plain yogurt or sour cream
3 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon curry
1 tablespoon vinegar

Steps:

Combine all of the ingredients for the dip in a food processor and blend until desired texture is reached.

CHICK-PEA, GARLIC, AND PARSLEY DIP

Chick-Pea, Garlic, and Parsley Dip image

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

Ingredients

a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
1/2 cup packed fresh parsley leaves, washed well and spun dry
1/4 cup water
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Accompaniment: toasted pita wedges or toasted French bread slices

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.

MARINATED CHICKPEAS

Marinated Chickpeas image

A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.

Provided by Rita Spangler

Categories Side Dish Beans and Peas

Time 8h10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon chopped fresh parsley
¼ teaspoon minced garlic
sea salt to taste

Steps:

Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 16.6 g, Fat 11 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 289.9 mg, Sugar 0.2 g