Chickpea Dip Garbanzo Bean Dip Recipes

CHICKPEA DIP - GARBANZO BEAN DIP

Chickpea Dip - Garbanzo Bean Dip image

Yet another one of those good for you, and hide the veggies things. I love chickpeas, but my kids think they look weird. This is very plain for picky palates.

Provided by LilPinkieJ

Categories Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 garlic cloves
1/4 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 (19 ounce) can chickpeas, drained

Steps:

Put all ingredients into a food processor, and blend until smooth.
Serve at room temperature with pita chips, crackers, carrots, or other dipping vegetables.

GARBANZO BEANS CHICKPEA SALAD

Garbanzo Beans Chickpea Salad image

Loaded with garbanzo beans, fresh vegetables, and feta cheese, Chickpea Salad is a healthy dish packed with proteins.

Provided by Izzy

Time 5m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
salt and pepper or to taste
15 oz garbanzo beans (drained and rinsed)
1 cup arugula
1 cup cherry tomatoes (sliced)
1/2 cucumber (sliced)
1/2 medium red onion (thinly sliced)
1 avocado (sliced)
1/4 cup chopped cilantro
optional pomegranate

Steps:

In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
In a large bowl, mix together the rest of the ingredients.
Add the salad dressing. Toss to coat. Serve and enjoy!

GARLICKY DIP WITH GARBANZO BEANS

Garlicky Dip with Garbanzo Beans image

Blend garlic, cumin & lemon juice with garbanzo beans for a quick dip. Serve this Garlicky Dip with Garbanzo Beans with chips for an easy appetizer.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield Makes 1-2/3 cups or 13 servings, about 2 Tbsp. each.

Number Of Ingredients 5

Ingredients

1 can (15 oz.) chickpeas (garbanzo beans), undrained
1/2 cup MIRACLE WHIP FREE Dressing
2 cloves garlic, minced
1/2 tsp. ground cumin
1 Tbsp. fresh lemon juice

Steps:

Drain beans, reserving 2 Tbsp. of the liquid. Place beans and reserved liquid in blender; blend until smooth. Add remaining ingredients; blend well.
Transfer to serving bowl; cover.
Refrigerate at least 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

CHICKPEA AND CANNELLINI BEAN DIP

Chickpea and Cannellini Bean Dip image

A craving for bean dip resulted in this recipe. Adjust seasonings to your taste. Serve with corn chips or pita triangles or spread on baguette slices, top with Mexican type cheese and broil.

Provided by Cookin-jo

Categories Beans

Time 10m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (19 ounce) can chickpeas, rinsed and drained well
1 (19 ounce) can cannellini beans, rinsed and drained well (white kidney beans)
3 -4 green onions, trimmed and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1/4 cup cilantro leaf (less if you're not wild over cilantro)
2 tablespoons olive oil (or more to taste)
2 teaspoons hot sauce (more if you like heat)
2 teaspoons cumin (or more)
1/2 lime, juice of
salt
black pepper, freshly ground to taste

Steps:

Add all of the ingredients into a food processor bowl as you prepare them.
Pulse until the dip reaches desired consistency, adding more olive oil or some water if it's too thick. I like mine almost smooth.

Nutrition Facts : Calories 209.3, Fat 4.5, SaturatedFat 0.6, Sodium 238.7, Carbohydrate 33.3, Fiber 7.5, Sugar 0.5, Protein 10.2

GARBANZO BEAN (CHICK PEA) DIP - HUMMUS W/OUT TAHINI

Garbanzo Bean (Chick Pea) Dip - Hummus W/Out Tahini image

I made this for my husband and myself but I now make it regularly for my 11 month-old son to eat since he gobbled it up when I let him try it! I'm not sure where the original recipe came from but after I made it, I thought the lemon juice overpowered everything and there wasn't enough flavor. I played around with it and this is what I came up with. It's a great dip for carrot and raw green pepper sticks (not to mention that it's pretty healthy to boot!) Enjoy! NOTE: THIS RECIPE IS FOR THE PARTY BATCH OF DIP. IT CAN EASILY BE HALVED SINCE IT SHOULD BE EATEN WITHIN 4 DAYS OF MAKING IT.

Provided by PSU Lioness

Categories Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans garbanzo beans, drained and rinsed
2 tablespoons lemon juice
4 tablespoons water
2 tablespoons olive oil
2 teaspoons garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon adobo seasoning
1/2 teaspoon oregano (optional)

Steps:

Blend all ingredients together.
Mash or puree until smooth, adding more water as needed until the dip is at your personal desired consistancy (I like mine thick!).
Cover and store in the refrigerator for up to 4 days (the longer it sits in there, the better the flavors will blend).

Nutrition Facts : Calories 161.2, Fat 4.8, SaturatedFat 0.6, Sodium 324.8, Carbohydrate 24.9, Fiber 4.9, Sugar 0.1, Protein 5.5

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