Best Chickpea Potato Dip Recipes

CHICKPEA-POTATO DIP

Chickpea-Potato Dip image

This easy-to-make dip is reminiscent of hummus, but instead of using tahini, we called on the humble potato to add creaminess and stretch your dollar.

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 6 servings (3 cups)

Number Of Ingredients 10

Ingredients

1 large all-purpose potato, scrubbed
Kosher salt
5 cloves garlic
One 15.5-ounce can chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
Crushed red pepper flakes, for garnish
Chopped fresh parsley, for garnish
1 large cucumber, cut into 1/4-inch-thick rounds
Half an 18-ounce bag of pita chips (about 3 cups)

Steps:

Put the potato in a medium saucepan, add enough water to cover and salt generously. Bring to a simmer, then cook until fork-tender, about 30 minutes. Add the garlic, cook for 2 minutes, then drain. When the potato is cool enough to handle, remove and discard the skin and cut the potato into chunks.
Transfer the cooked potato and garlic to a food processor. Add the chickpeas, oil, 1/2 cup cold water, vinegar and 1 teaspoon salt. Process, scraping down the bowl a few times, until the mixture becomes a creamy puree. Transfer the dip (serve at room temperature or chilled) to a serving vessel, drizzle oil over the top and sprinkle with pepper flakes and parsley. (The dip can be made a day ahead and refrigerated.) Serve with cucumber rounds and pita chips for dipping.

LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS

Lemon-Garlic Chickpea Dip with Veggies and Chips image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (15-ounce) can chickpeas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil, eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

Steps:

Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

CHICKPEA & POTATO CURRY

Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.