Revithosalata Chickpea Dip Recipes

REVITHOSALATA (CHICKPEA DIP)

Revithosalata (Chickpea Dip) image

I made this by accident and it came out insanely delicious. Don't eat too much of this because your guests might think you're insanely smelly or that some chemical warfare took place in your house.

Provided by Kefalonitissa

Categories Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans chickpeas, drained
1 -2 shallot
1/2 bunch parsley
1 lemon
2 -3 dashes red wine vinegar
1/2 cup extra virgin olive oil
salt
pepper

Steps:

In a food processor, add the shallot and parsley. Pulse to get it started.
Add chickpeas in batches and pulse each time.
Season and add the juice of one lemon and the vinegar. Pulse again.
Then slowly drizzle in the olive oil as you are mixing it until it becomes a smooth consistency. You may add more oil if you want it smoother.
Place in a serving vessel and drizzle more olive oil on top.

Nutrition Facts : Calories 250.2, Fat 14.7, SaturatedFat 2, Sodium 319.1, Carbohydrate 25.2, Fiber 4.9, Sugar 0.2, Protein 5.4

CHICKPEA & RED PEPPER DIP

Chickpea & red pepper dip image

A fresh and healthy chickpea & red pepper dip for entertaining

Provided by Merrilees Parker

Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 5m

Number Of Ingredients 7

Ingredients

390g can chickpeas , drained and rinsed
1 garlic clove , crushed
4 tbsp extra-virgin olive oil
squeeze lemon juice
2 roasted, deseeded red peppers , chopped (from a jar is fine)
small handful chopped fresh coriander
toasted pitta bread , to serve

Steps:

Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

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