Rosemary Chickpea Dip Recipes
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
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.
ROSEMARY - CHICKPEA DIP
Categories Appetizer
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onions and saute 3 minutes until tender. Add chickpeas, saute 1 minute. Place mixture and remaining ingredients into food processor. Process until smooth.
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Estimated Reading Time 6 mins
- Add the rosemary needles to your food processor along with the lemon zest, lemon juice, chickpeas, salt and cumin. Start blending and let the machine go for a couple of minutes.
- Turn it off. With a spatula, scrape the sides of the food processor to make sure everything is within blades’ reach, so it all gets evenly chopped and smoothly blended.
- Start the machine again and through the hole at the top trickle in the extra virgin olive oil. Adding the olive oil this way will distribute it evenly through the dip.
- You shouldn't need to, but add some liquid if it’s a bit dry. For that purpose, I suggest to reserve some of the cooking liquid or add lemon juice. If it’s already too lemony and you don’t have the cooking liquid, add a tablespoon or two of iced water.
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