Garbanzo Bean Dip February 9, 2020
Posted by nrhatch in Food & Drink, Humor, Vegetarian Recipes.trackback
Garbanzo Bean Dip
1 (or 2) 14 oz. cans of garbanzo beans, drained & rinsed
4 oz. can Hatch green chiles, drained (Hot or Mild)
2-4 Tbsp. vegan mayo
2-3 oz. parmesan or romano, grated
1/4 c. chopped parsley (dried is OK)
2-3 cloves crushed garlic
Smash the beans in a food processor. Dump into a bowl and stir in the other ingredients. Adjust as needed ~ e.g., start with less and add more if needed. Sometimes less is more.
If you want a bit more “heat” ~ add crushed red pepper flakes or cayenne. Here, too, sometimes less is more.
Time permitting, refrigerate a few hours or overnight to let the flavors meld. (But it’s delicious even when scarfed down/ served straight away.)
To serve warm, bake at 350 degrees for 20 minutes (or so).
Or microwave for 2-3 minutes.
Or serve it cold.
Or at room temperature.
Your dip/spread. Your choice.
Serve with crackers or sturdy chips.
Aah . . . that’s yummy!
Spirit Lights The Way 
A definite yum, this one. Thanks for the recipe.
This recipe began life as a walking buddy’s Hot Artichoke Dip. As I read through that recipe, I thought that it would make a great Hot/Cold Garbanzo Bean Dip/Spread if I subbed out the artichokes (which I never have on hand) for garbanzo beans (which I always have on hand). Voila!
Even though there is no cheese involved…this sounds yummy. 🙂 Thanks for sharing, Nancy!
It’s got just enough parmesan to make it a bit “melty” if you heat it . . . but, hey, it’s your recipe now. Add more! 😀
Derek gets so tired of hearing me say, “More cheese, please.” 🙂
If you head this way some day, BFF will make you his world famous Grilled Vermont Cheddar on Toscano Pano.
We’ll also have Cheese Nachos, Cheese Fondue, Cheese Quesadillas, and “More Cheese Please” Pizza to round out your visit.
Sounds great!
This is one of my new “go to” recipes for entertaining, potlucks, and Super Bowls. Everyone likes it & it can be made ahead of time & as snacks go it’s pretty healthy. Score!
As I looked at it, I though hmmm…I wonder what a clove of garlic would do…or a host of other seasonings. Very versatile.
I put in 2-3 cloves of minced garlic (out of a jar). With fresh, you might use less. I think it would be terrific with other seasonings ~ cumin, or chili, or oregano. Maybe even fennel.
Sounds delish! What kind of crackers would you recommend with it?
I serve it with regular/unseasoned Fritos & Tostitos as chips and/or with regular/unseasoned multi-grain crackers like Triscuits, Wheat Thins, etc. It would also be nice with crostini, especially garlic parmesan crostini. Enjoy!
A friend found some delicious garlic flavored crackers with a dip. I wondered if they would go well with this one.
I expect they would go well together, LM.
It looks delicious. I’ll give it a try. I usually think of eating dip cold, but warming it sounds like a good idea.
This recipe morphed from a Hot Artichoke Dip served to me by a walking buddy. Her recipe probably started life as that Hot Spinach Artichoke Dip that’s been around the bases a few times.
I do serve most dips & spreads cold or at room temperature. This one benefits from a quick warm to let the parmesan melt into the other ingreds. Any leftovers can be served at any temp. Enjoy!
I’ll add that it’s so delicious that you’ll be tempted to “skip the chip” and just use a spoon! Thank you, Nancy.
Thanks, Michelle! I like making stuff that people like to eat! See you in the ‘hood.
I make a version of this as hummus all the time, but I don’t typically add the chilis. They would definitely kick it up a notch and I’d like that. Such a healthy option and you’ve made me VERY hungry. 🙂
I make hummus a bit smoother and creamier than this dip (which has some “backbone” and heft). Like hummus, it’s versatile! Enjoy playing around with it.
We were at Universal today and had a spanakopita dip with pita chips for lunch at Mythos. So good! For dinner, we had a 3-cheese Guinness dip at Finnegan’s Irish Pub with soft pretzels for dipping. Another winner! (Are you hungry now?) 😛
I had to look up garbanzo Beans, but now that I know they’re Chickpeas, I’m on board, Nancy. Sounds really good. 🙂
It is yummy! (Around here, they’re marketed both ways so I use their monikers interchangeably.)