Time 5m Yield 4 servings Number Of Ingredients 12 Steps:
Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That’ll keep the munching going on until dinner!
Yield Makes 4 servings Number Of Ingredients 9 Steps:
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid. Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total. Serve dip with pitas and carrots.
Time 22m Yield 1 1/2 cups aprox., 6-8 serving(s) Number Of Ingredients 6 Steps:
Cook beets in a medium saucepan of boiling salted water until tender, about 12 minutes. Drain and place into food processor, add garbanzo benas, almonds, oil and garlic and blend until smooth. Add vinegar and blend, then season to taste with salt and pepper. Serve with pita chips or veggies for dipping.
Yield Makes about 2 cups Number Of Ingredients 7 Steps:
Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets. Place dip in center of platter. Surround with chips and serve.
Time 45m Yield Makes 3 cups Number Of Ingredients 8 Steps:
Lightly mash chickpeas, oil, 1 teaspoon salt, and 3/4 teaspoon pepper in a bowl until creamy but still chunky. Stir in basil, radishes, garlic, and lemon juice. Stir in reserved chickpea liquid, 1 tablespoon at a time, until dip holds together. Refrigerate for at least 30 minutes. Serve with pita chips.
Time 1h30m Yield Makes 1 1/4 cups dip Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor. Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds, and sage; pulse until combined. Season with salt and pepper. Serve with pita strips.
