CHICKPEA, ROASTED PEPPER AND ROSEMARY SPREAD WITH FLAT BREADS, GRAPE TOMATOES AND ZUCCHINI DISCS
Provided by Rachael Ray : Food Network
Time 10m
Yield 8 to 10 appetizer portions
Number Of Ingredients 10
Steps:
- Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.
CHICKPEA ROSEMARY DIP
This is incredibly good and very versatile. Use as a dip for crackers, celery, zucchini or cauliflower. OR as a spread for a tortilla wrap with spinach leaves and sliced chicken breast. It is probably very tasty tossed with hot pasta as a pasta sauce too. YUM!
Provided by dicentra
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor.
- Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.
- Remove smooth spread to a serving bowl and serve with veggies.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY
Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
- Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
- Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
- While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
- As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
- Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY CHICKPEA & ROSEMARY SOUP
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.
Provided by - Carla -
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
- Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
- Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
- Reduce heat and simmer 30 minutes; let cool slightly.
- Transfer soup to a blender; cover loosely, and puree until just smooth.
- Return to the saucepan and stir in lemon juice and sea salt to taste.
- Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
Nutrition Facts : Calories 344.1, Fat 10.2, SaturatedFat 1.5, Sodium 1134.3, Carbohydrate 50, Fiber 9.5, Sugar 0.7, Protein 14
More about "rosemary chickpea dip recipes"
BAKED ROSEMARY PARMESAN CHICKPEAS - A BEAUTIFUL …
From abeautifulmess.com
Reviews 45Estimated Reading Time 3 mins
- Preheat your oven to 400°. Drain and thoroughly rinse your chickpeas and set them on a few layers of paper towels to dry for a few minutes (you can also press down on top of them with a paper towel to speed up the process).
- Chop 2 tablespoons of rosemary and and toss the rosemary, chickpeas, olive oil, garlic, parmesan, and salt and pepper together in the mixing bowl until evenly coated.
- Pour the mixture onto a baking sheet and spread it out into one single layer. Roast the chickpeas for 40-45 minutes and use a spatula once or twice to stir the chickpeas around. Once the chickpeas are done, sprinkle a bit more salt on them and let them cool a bit before eating.
CHICKPEA SHAWARMA DIP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (87)Total Time 30 minsCategory Appetizer, Dip, SideCalories 238 per serving
- Top with oil, sugar, and spices* and toss to combine. Then spread on a bare or parchment-lined baking sheet. Bake for 20-22 minutes or until deep golden brown and fragrant. Set aside.
- In the meantime, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
- Lastly, prepare parsley-tomato salad by adding parsley, tomato and onion to a small mixing bowl and dressing with lemon juice, olive oil, salt, and pepper. Toss and set aside.
GARLIC ROSEMARY CHICK PEAS | CREATED BY DIANE
From createdby-diane.com
Servings 4Total Time 27 mins
ROSEMARY CHICKPEAS - WOMEN'S HEALTH
From womenshealthmag.com
ROSEMARY-ROASTED CHICKPEAS - BETTER HOMES & GARDENS
From bhg.com
CHICKPEA ROSEMARY DIP RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
ROSEMARY-CHICKPEA DIP RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CHICKPEA TOMATO SOUP WITH ROSEMARY RECIPE | RECIPES.NET
From recipes.net
BAKED ROSEMARY CHICKPEAS - DAN BUETTNER
From danbuettner.com
CREAMY HUMMUS AND WHITE BEAN DIP WITH ROASTED …
From oliveandmango.com
ROSEMARY FLATBREADS WITH CHICKPEA AND PARSLEY DIP RECIPE
From countryliving.com
CRISPY CHICKPEAS WITH ROSEMARY - LIFE'S AMBROSIA
From lifesambrosia.com
ROSEMARY CHICKPEA DIP RECIPE | GROUP RECIPES
From grouprecipes.com
SPICY ROASTED CHICKPEAS WITH ROSEMARY & BROWN …
From cookincanuck.com
TURKEY, FARRO AND CHICKPEA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
BAKED ROSEMARY CHICKPEAS - BLUE ZONES
From bluezones.com
25 ROSEMARY RECIPES YOU NEED TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
CRUNCHY CHICKPEAS WITH ROSEMARY AND OLIVE OIL
From foodandwine.com
THE 12 RECIPES WE CAN'T WAIT TO MAKE THIS DECEMBER
From allrecipes.com
CRISPY ROASTED CHICKPEAS WITH ROSEMARY AND LEMON …
From marinmamacooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love