Nippy Garbanzo Spread Recipes

GARLIC GARBANZO BEAN SPREAD

Garlic Garbanzo Bean Spread image

I wanted to try something besides hummus with garbanzo beans. I wasn't sure how the olive oil would taste (I kept wanting to add tahini instead), but it's very good. This would be a great after school snack because it's quick to prepare and healthy. You could also eat on bread like a sandwich. Recipe from 2007 Taste of Home Annual Recipes, courtesy of Lisa Moore, Clay, New York.

Provided by AmyZoe

Categories Spreads

Time 10m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

15 ounces garbanzo beans (rinsed and drained if using canned) or 15 ounces chickpeas (rinsed and drained if using canned)
1/2 cup olive oil
2 tablespoons fresh parsley, minced
1 tablespoon lemon juice
1 green onion, cut into 3 pieces
1 -2 garlic clove, peeled
1/4 teaspoon salt
assorted fresh vegetables and baked pita chips

Steps:

In a food processor or blender, combine all ingredients (except pita chips and fresh veggies).
Cover and process until blended.
Transfer to a bowl and refrigerate until serving. Serve with vegetables and pita chips.

Nutrition Facts : Calories 246.1, Fat 18.8, SaturatedFat 2.6, Sodium 310.4, Carbohydrate 16.7, Fiber 3.2, Sugar 0.1, Protein 3.6

MEDITERRANEAN SMASHED CHICKPEAS

Mediterranean Smashed Chickpeas image

You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil. You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable. Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions.

Provided by David Tanis

Categories quick, condiments, dips and spreads, appetizer

Time 30m

Yield About 3 1/2 cups chickpea spread

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil
1 medium onion, diced
Salt and pepper
4 garlic cloves, minced
1/2 teaspoon coarsely ground toasted cumin
1/2 teaspoon red pepper flakes
1 cup finely diced celery
4 cups chickpeas (garbanzo beans), cooked or canned
2 tablespoons lemon juice
4 hard-cooked eggs, peeled and quartered (optional)
Minted yogurt (optional), see notes
Tahini sauce (optional), see notes

Steps:

Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.

NIPPY SPREAD

Nippy Spread image

Make and share this Nippy Spread recipe from Food.com.

Provided by queenbeatrice

Categories < 15 Mins

Time 2m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon cream
2 tablespoons sweet pickle relish
1 tablespoon onion, finely chopped
1 teaspoon horseradish
3 drops Tabasco sauce
1 pinch garlic salt

Steps:

Beat cream cheese, mayonnaise and cream until creamy.
Add remaining ingredients and blend thoroughly.
Cover and chill to blend flavours.

Nutrition Facts : Calories 89.9, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.2, Sodium 123.6, Carbohydrate 3.6, Fiber 0.1, Sugar 2.4, Protein 1.3

GARLIC GARBANZO BEAN SPREAD

Garlic Garbanzo Bean Spread image

My friends and family always ask me to make it. I guarantee you'll be asked for the recipe. -Lisa Moore, North Syracuse, New York

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 8

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup olive oil
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 green onion, cut into 3 pieces
1 to 2 garlic cloves, peeled
1/4 teaspoon salt
Assorted fresh vegetables and baked pita chips

Steps:

In a food processor, combine the first 7 ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips.

Nutrition Facts : Calories 114 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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