Chickpea Rosemary Dip Recipes

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CHICKPEA ROSEMARY DIP



Chickpea Rosemary Dip image

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

2 (15 ounce) cans chickpeas, drained (garbanzo beans)
6 ounces roasted red peppers, drained well and coarsely chopped
1/2 lemon, juice of
2 garlic cloves, cracked away from peel
4 sprigs fresh rosemary, leaves stripped from stems
coarse salt
fresh ground black pepper
2 tablespoons extra virgin olive oil, eyeball it as you drizzle it into recipe

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.

CHICKPEA, ROASTED PEPPER AND ROSEMARY SPREAD WITH FLAT BREADS, GRAPE TOMATOES AND ZUCCHINI DISCS



Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 to 10 appetizer portions

Number Of Ingredients 10

2 (15-ounce) cans chickpeas (garbanzo beans) drained
1 small jar, 6 ounces, roasted red peppers, drained well and coarsely chopped
1/2 lemon, juiced
2 cloves garlic, cracked away from peel
4 stems fresh rosemary, leaves stripped from stems
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, eyeball it as you drizzle it into recipe
1 package Everything flavor flat breads
1 pint grape tomatoes, rinsed
1 zucchini, sliced into 1/4 inch disks

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.

CREAMY CHICKPEA & ROSEMARY SOUP



Creamy Chickpea & Rosemary Soup image

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

3 tablespoons olive oil
5 garlic cloves, finely chopped
1 tablespoon fresh rosemary leaf, minced
1/2 teaspoon crushed red pepper flakes
3 (15 -19 ounce) cans chickpeas, rinsed & drained
4 cups chicken broth (or vegetable)
2 tablespoons fresh lemon juice
sea salt

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

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