New recipes

Creamy chickpea dip recipe

Creamy chickpea dip recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Starters
  • No cook starters

This dip is creamy and packed full of protein. Enjoy as a dip or a sandwich filler.

1 person made this

IngredientsServes: 4

  • 1 (400g) tin chickpeas, drained
  • 80g ricotta cheese
  • 1 teaspoon lemon juice
  • 3 sprigs fresh rosemary, leaves only

MethodPrep:5min ›Ready in:5min

  1. Process all ingredients in a food processor until smooth.
  2. Serve with pitta bread.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Step 1

Heat oil in a medium skillet over medium. Cook garlic and rosemary (if using), tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.

Step 2

Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and lots of pepper, and bring to a simmer.

Step 3

Crack eggs into chickpea mixture and season them with kosher salt. Cover (a baking sheet works great if you don’t have a matching lid) and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top and sprinkle with sea salt, if desired, and more pepper. Serve with flatbread.

How would you rate One-Skillet Creamy Chickpeas with Eggs and Prosciutto?

Very quick and tasty dinner! Could drop the prosciutto to make it vegetarian. Could also add shallots, mushrooms, maybe arugula on top. lots of ways to customize, but also a really great recipe as is :)

I love this recipe! We have chickens and we are always looking for ways to use the eggs. This one is a winner!

I used caramelized shallot tomato paste, added tomatoes, and it was really good! We ate it with focaccia. I def think the rosemary is a must.

Rockstar weeknight dinner. Good flavor (we bumped up the paprika and tomato paste). Needs some sort of acid to go with and cut the richness. Fresh tomatoes worked well. We ate it with some toasted country loaf.

I double the recipe after making this the first time and not realizing it was for 2 people. I also pop the dish under the broiler to set the eggs at the end, so they aren’t as runny. Easy weeknight meal and wonderful flavors.

Wow, and incredibly easy and delicious weeknight meal. The amount of cream seemed a bit shocking for 2 servings, but was so tasty. Next time might either solely use half & half, of cut the cream with it. Definitely a keeper!

The best! I've made this probably 7 times since I found the recipe. I've made it with the suggested heavy cream, coconut cream, and coconut milk. All were delicious. This is going to stay in my rotation for a long time to come!

This warming, super-simple dish has just accelerated to a feature mid-week meal in our household and it won't be going anywhere any time soon! Involving minimal prep and no time at all from fridge to plate, it was awesome. Easy to pair with potato wedges to beef it out for hungrier folk or to dilute with some stock for a soupy feel too.

This literally takes 10 minutes and with little prep. The sauce tastes exactly like chicken tikka masala sauce at like a mediocre Indian place. But, in a good way if you know what I mean. Loved this and made it twice in the same day.

This is incredibly delicious. I used half and half and a bit of Greek yogurt instead of cream, and added cayenne and harissa for a bit more spice. Make this immediately!

This is so excellent. I admit, I made a couple of tweaks.. I added some shallots and Harrisa and a bit more heavy cream since I wanted to simmer it al together to make it a bit more homogeneous and braised some kale to make it a whole meal. But man, the prosciutto really makes this dish pop. So good!

Really loved this recipe. I sautéed the garlic with shallots also added some chicken broth, not as much heavy cream. I agreee, more tomato paste is needed. I also added a bit of lemon juice to add a bit more sourness.

This recipe is a hit! Would double the tomato paste and add a bit more cream, I think, to have more liquid for poaching and for the bread, but this was super easy and delicious.

This is the first recipe I made from Bon Appétit and now it's part of my diet forever. It's real simple, real fast and of course absolutely delicious. I'm a vegetarian so I skipped the prociutto, corrected the salt (because prociutto is quite salty) and served with white rice because. in Lima we eat everything with rice. Highly recommend. Life changer.

This is one of my favorite fast/easy/delicious go to recipes. I serve it over rice for a filling dinner. And I crisp the prosciutto in the oven and crumble it on top. Scrummy!

Easy chickpea bake

I know you guys love a good cheesy bake &ndash potato bake, pasta bake, bean bake, lentil bake&hellip smother anything in a tasty sauce and top it with crispy cheese, and it never fails!

This time I used another of my favourite vegetarian ingredients &ndash chickpeas! This easy chickpea bake makes a hearty, comforting dinner that can be prepared in no time at all! It&rsquos almost entirely hands-off cooking.

One of my favourite things about vegetarian cooking is that the vegetables themselves are never an afterthought. Far from being &lsquojust a side dish&rsquo, veggies deserve to be the star of your plate &ndash they can bring all sorts of amazing flavours and textures to your food.

This chickpea bake really celebrates vegetables &ndash and of course, they&rsquore even better when they&rsquore smothered in a creamy, garlicky sauce.

How to Make Buffalo Chickpea Dip

For this recipe the special equipment you will need is a food processor, a small baking dish, and an oven.

The baking dish I use is a 1 ½qt / 1.4L dish. Really any small size baking dish will work, an 8×8 dish is pretty common and that can work but you wouldn&rsquot want to go bigger than that unless you were doubling the recipe.

  • To start you want to preheat oven to 350º F. Lightly grease the baking dish.
  • Add the onion, celery, and garlic to a food processor. Pulse about 5 times until everything is minced. Next add the chickpeas to the food processor, pulse a few more times to break them down slightly.
  • Add the buffalo sauce and cream cheese. Blend to preferred smoothness. Spread evenly into the baking dish. Sprinkle with the blue cheese.
  • Transfer to the oven and bake 20-25 minutes until hot and blue cheese has melted. Remove from oven, let rest at least 5 minutes and sprinkle with green onion. Serve with tortilla chips or vegetable sticks like celery & carrots.

Questions about Buffalo Chickpea Dip:

Can I make this ahead of time?

Absolutely! I have made this a few hours ahead of time multiple times before I bake it. Prepping it in the morning before an event would be perfect! Although I don&rsquot think I would make it the night before because the vegetables in the dip might start to water, but you could always bake it and re-heat it again.

I don&rsquot like blue cheese, any substitution recommendations?

You can absolutely just leave the blue cheese off, if you really want to add some sort of cheese I think pepper jack might be a tasty choice. Or you can leave off the cheese entirely and try a different topping, try an extra drizzle of sauce on top after cooking or maybe even a drizzle of ranch dressing after it has finished baking.

Can I reheat any extras?

Yes! I recommend throwing it back in the oven at 350º F until warm again, 10-15 minutes. OR you can certainly reheat it in the microwave, about 2 minutes ought to do the trick (depending on how much is left)!

Recipe Summary

  • 1 garlic clove, peeled
  • ¼ cup olive oil
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 tablespoon coarsely chopped sun-dried tomatoes, packed without oil
  • 2 teaspoons chopped fresh flat-leaf parsley

Drop garlic through food chute with processor on process until minced. Add oil and next 7 ingredients (through chickpeas). Process until smooth, scraping sides as necessary. Add tomatoes, and pulse 3 times or until blended and tomatoes are coarsely chopped. Spoon dip into a serving bowl, and sprinkle with parsley.

Cashew Cream Dip

This rich, thick Cashew Cream Dip goes great with our Maple Glazed Delicata Squash. Even though it’s creamy, it is dairy and oil free! We were inspired to create this creamy dip when we had a stoneground mustard aioli made by the talented Amber Pourpore at one of our Farm to Fork events. The Stone Ground mustard in this recipe adds a lot of flavor and it gives you the chance to customize! You could swap out the stone ground mustard for dijon mustard, regular yellow mustard, or try a hot chipotle mustard to spice things up! If you are swapping out the stone ground mustard, we suggest that you do it gradually, a tablespoon at a time. Taste test your creation and add more mustard as necessary.

We use a Vitamix to make this Cashew Cream Dip because it processes the cashews until they are creamy smooth. If you do not have a high speed blender, no worries. You can soak the cashews in water for 4-5 hours until they are tender. You could also boil the cashews until they are tender if you don’t want to wait. Either way, simply drain the softened cashews and then use them in the recipe.

We make a batch of this creamy dip and store it a glass jam jar in the refrigerator. It makes a decadent dip for raw veggies. You could also use it for oven fries and sweet potato fries. We love it as a spread on bagels, toast, and sandwiches.

We didn’t know how much this sauce was missing from our lives until we had it. Or until we ate it straight with chips.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


For the topping:

  1. In a small bowl, mix together the poppy seeds, sesame seeds, minced onion, minced garlic and flaky sea salt until well combined. Set aside.

For the dip:

  1. Add the spinach, sunflower seeds, garlic and salt to the bowl of a food processor. Pulse until finely chopped.
  2. Add in the olive oil, chickpeas and ¼ cup of the water. Process, scraping down the bowl as needed, until smooth and creamy. Add in additional water (a tablespoon or so at a time - I usually add 1 more tablespoon) to get it to smooth out to your liking. I let mine process for about 1 minute or so to get it really smooth after adding the additional water.
  3. Transfer the dip to a serving bowl. Fold in 2 teaspoons of the everything topping. Sprinkle the remaining everything topping over the top of the dip.
  4. Serve with crackers, chips, whatever you like!

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)

Way, way back in the early days of the internet, I was a moderator of a vegan email group that used to ask potential members not-so-seriously where they sided on an issue that divided our community: Eggplant. Some members hated it, others loved it, while some simply believed that the purple vegetable was overused in vegetarian cooking.

Of course, if you’ve ever taken a look at my blog’s logo you can figure out that I’m a staunch eggplant supporter. And baba ganoush (also spelled baba ghanouj) is one of my favorite ways to eat it.

From burgers to curries, Parmesan to pesto, there’s so much that eggplant can do, if it’s cooked right. Cooking it right is often the problem, though. Once someone’s had underdone or bitter eggplant, it’s almost impossible to get them to try it again. That’s why I’m very careful to post only eggplant recipes that actually work. I don’t want to accidentally create more eggplant haters.

So believe me when I tell you that this is the baba ganoush recipe to end all baba ganoush recipes. My husband and I loved the flavor so much that I will never go back to my basic eggplant dip. I took that recipe and fortified it with protein-packed chickpeas and creamy soy yogurt, making it a more filling and substantial dish. Unlike traditional versions, this baba ganoush contains no olive oil–and you won’t miss it.

Plus, I make it a quicker way now by cutting the eggplant in half before I bake it. In traditional Middle Eastern baba ganoush recipes, the eggplant would be charred over a flame, giving it a delicious smokiness. Most of us don’t have the time or equipment to make it the traditional way, so I recreate that smokiness by adding a pinch of smoked salt and chipotle chili powder.

The results rival the best restaurant baba ganoush with a fraction of the fat and calories. I love this oil-free eggplant dip packed into pita bread with lettuce, tomatoes, cucumber, and kalamata olives for a light and healthy meal. Or as a dip for fresh vegetables for an afternoon snack.

Try it or one of my favorite eggplant recipes below and let me know where you side on “the eggplant question.”

Buffalo Chickpea Dip

Buffalo sauce is one of my favourite things. It makes almost anything taste better. I love buffalo “chicken” fingers with ranch dipping sauce, I love buffalo cauliflower wings, and I love putting Frank’s Red Hot (the only hot sauce worth eating, imo) on pretty much everything. I also love chickpeas, so why not combine two of my favourite things to create the easiest and most delicious party dip ever? Let’s start making this Buffalo Chickpea Dip!

I know people often struggle with what to bring to parties as most traditional snack foods are laden with animal products. If you’re vegan and you’re sick of eating chips and salsa, this dip is for you. If you’re omnivorous and you always serve vegans chips and salsa, this dip is also for you. This buffalo chickpea dip is a guaranteed crowd pleaser, no matter the diet you subscribe to. And the best part is that it is ridiculously easy to make, requiring only 7 ingredients and just 5 minutes of your time.

We start by mashing up a can of chickpeas with a potato masher (make sure you reserve the liquid for another use) until they’re mostly broken up but some pieces remain. I like a chunky dip, but if you prefer yours smoother and more hummus-like, feel free to use a food processor or blender rather than doing this by hand.

All that’s left to do is add the remaining ingredients and mix it all up. We use a ton of Frank’s Red Hot, of course, but also nutritional yeast, vegan mayonnaise, tahini, onion powder, and garlic powder. The nutritional yeast is a vegan pantry staple that adds a light cheesiness that pairs perfectly with the strong buffalo flavour. Vegan mayonnaise adds richness, and tahini provides depth of flavour and a mild bitterness to cut through the salt and heat. No additional salt is required as the hot sauce is extremely salty on its own.

This buffalo chickpea dip is the perfect snack to bring to your next party. Just pair it with some pita chips or pita bread and you’re good to go!

I really hope you’ll give this fantastic recipe a try! Drop me a line in the comments to let me know what you think, and don’t forget to tag your creations on Facebook, Twitter, and Instagram with #whoneedssalad! Happy dipping!

Watch the video: Mediterranean Hummus - Creamy Chickpea Dip (December 2022).