Best Moroccan Chickpea Dip Recipes

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MOROCCAN CHICKPEA DIP



Moroccan Chickpea Dip image

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

400 g chickpeas (13oz rinsed and drained)
2 tablespoons tahini
1/4 cup lemon juice (60ml/2floz)
4 garlic cloves
1/2 teaspoon ground cumin
1 cup coriander (fresh leaves, cilantro 15g/1/2oz)
1/4 cup extra virgin olive oil (60ml/2floz)
1 green capsicum (medium bell pepper)
2 tomatoes (medium ripe)
sea salt
pepper
celery rib (sticks to serve)

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

MOROCCAN CHICKPEA DIP



Moroccan Chickpea Dip image

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

1 garlic clove
3 tablespoons chopped fresh cilantro
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce (I use Tobasco, and you can add more if you like it spicy!)
1/2 teaspoon ground cumin (optional)

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

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