Best Chickpea Dip With Italian Parsley Garlic Recipes

Tuscan Mashed Chickpeas image

Provided by Ina Garten

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

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 image

Provided by Catherine Cappiello Pappas @LadyGourmet

Number Of Ingredients 14

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.

Chick-Pea, Garlic, and Parsley Dip image

Yield Makes about 2 cups

Number Of Ingredients 7

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.

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

Provided by ladygourmet

Number Of Ingredients 14

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