Chickpea Potato Dip Recipes
CHICKPEA DIP - GARBANZO BEAN DIP
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
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.
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SWEET POTATO AND CHICKPEA DIP RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 10-12Total Time 1 hr 25 minsEstimated Reading Time 3 mins
- Heat the oven to 425 degrees and prick the sweet potatoes before placing them on a baking sheet and cooking them whole for about 1 hour, depending on their size. You want the flesh inside to be very soft, and no doubt the skin will be burnt in parts by the hot-roast syrup that can dribble out as they cook. This is good.
- The minute the sweet potatoes are in the oven, cut the stalk end off the garlic, leaving the tips of the cloves exposed, and then wrap loosely in aluminum foil, sealing the ends tightly to form a baggy parcel, and roast with the sweet potatoes. This should probably be ready in 45 minutes, but I leave it for the hour with the sweet potatoes.
- Let the soft and tender sweet potato and garlic cool; you can do this ahead of time and refrigerate them wrapped in aluminum foil or in a covered container.
- When you are ready to prepare the dip, peel the skin gently away from the sweet potatoes and scoop out the orange pulpy flesh, leaving behind any of the scorched bits. Tip it all into a bowl and then squeeze in the soft, caramelized garlic purée from the exposed cloves.
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