Chickpea And Feta Dip Recipes

WHIPPED FETA WITH CHICKPEAS

Whipped Feta with Chickpeas image

This Whipped Feta Dip with Chickpeas is the easiest 5 minute appetizer you'll find on the internet! It's loaded with flavor, but filled with just a handful of simple ingredients and is super easy to throw together which will quickly make this your family's favorite snack!

Provided by Kylie

Time 5m

Number Of Ingredients 12

Ingredients

8 oz. block of feta, crumbled
1/2 cup sour cream
zest and juice of 1 lemon
4 tablespoons olive oil
2 tablespoons freshly chopped dill
Kosher salt
fresh cracked pepper
Sauteed Chickpeas from this Chickpea Gyro Recipe
fresh chopped dill
a drizzle of olive oil
sliced cucumber
naan bread

Steps:

Add feta, sour cream, zest and juice of 1 lemon, olive oil, and chopped dill to a food processor.
Process ingredients until they are mostly smooth and creamy and everything is well combined. Season to taste with salt and pepper.
Serve whipped feta dip with sauteed chickpeas from my Chickpea Gyros and garnish with fresh dill. Serve with sliced cucumbers and naan.

Nutrition Facts : Calories 144 calories, Sugar 1.6 g, Sodium 183.9 mg, Fat 13.1 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 4.3 g, Fiber 0.2 g, Protein 3.9 g, Cholesterol 21.7 mg

CHICKPEA AND FETA DIP

Chickpea and Feta Dip image

Making your own hummus dip is easier than you might think! Get out the chickpeas and feta cheese and let's get started.

Provided by My Food and Family

Categories Home

Time 15m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 7

Ingredients

2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed
2/3 cup ATHENOS Traditional Crumbled Feta Cheese, divided
1/3 cup drained roasted red pepper strips, divided
1 clove garlic
3 Tbsp. extra virgin olive oil
1 tsp. toasted sesame oil
juice of 1/2 lemon

Steps:

Process chickpeas, 1/2 cup cheese, 1/4 cup peppers and next 4 ingredients in food processor until smooth.
Spoon into serving bowl.
Top with remaining cheese and peppers.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

CHICKPEA AND FETA DIP

Chickpea and Feta Dip image

Serve this with sliced toasted pita bread bits or any other flat bread you like. The amount of yogurt is difficult to give, it depends on how thick or thin you want to make the dip, I used 1/2 a cup. You can make this dip chunky or very smooth whatever you prefer.

Provided by PetsRus

Categories Cheese

Time 30m

Yield 3 cups approx

Number Of Ingredients 11

Ingredients

2 cups cooked chickpeas
2 tablespoons olive oil
1/2-1 cup of thick plain yogurt, divided
2 -3 garlic cloves (crushed)
1 cup fresh parsley leaves
1 cup feta cheese, crumbled
1 bell pepper, roughly chopped (any color)
1/2 cup green onion, roughly chopped
2 ripe tomatoes, skinned (preferred)
5 -6 kalamata olives, stoned and quartered
salt, pepper and chili powder to taste (optional)

Steps:

Put in your food-processor: chickpeas, olive oil, a 1/4 cup of the yogurt and the garlic, process until smooth.
Now add: parsley, feta, bell pepper and the green onions and process to desired smoothness.
Add more yogurt if needed.
Remove to a bowl and mix in the tomatoes.
Taste the dip to decide or you want to add any salt, pepper or chili powder.
Garnish the dip with the olives.

Nutrition Facts : Calories 473.5, Fat 24, SaturatedFat 9.9, Cholesterol 49.8, Sodium 1128.8, Carbohydrate 48.8, Fiber 10.1, Sugar 7.6, Protein 18.6

CHICKPEA, RED PEPPER, EGG & FETA HASH

Chickpea, red pepper, egg & feta hash image

Kick-start your day with our vegetarian chickpea, red pepper, egg and feta hash. This brilliant breakfast is easy to make and delivers two of your 5-a-day

Provided by Good Food team

Categories Breakfast, Brunch, Lunch, Supper

Time 25m

Number Of Ingredients 10

Ingredients

1 tbsp olive or rapeseed oil
1 onion , halved and sliced
400g can chickpeas , drained
1½ tsp cumin seeds
4 roasted red peppers from a jar, torn into chunks
2-4 eggs
40g feta , crumbled
½ lemon , zested
small handful mint , leaves chopped
flatbreads , to serve (optional)

Steps:

Heat the oil in a frying pan. Cook the onion for 12-15 mins until starting to caramelise. Add the chickpeas, cumin and peppers and season well, then cook for a few mins until hot throughout.
Create spaces in the pan for each of the eggs. Crack the eggs into the pan, then cover and cook for 2-3 mins, or until the eggs are done to your liking. Scatter over the feta, lemon zest and mint. Serve alongside the flatbreads, if you like.

Nutrition Facts : Calories 441 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.8 milligram of sodium

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