Trio of Dips
Ingredients
Spinach Artichoke Chickpea Hummus:
- 1 1/2 cups chickpeas, cooked (see below for instructions on how to cook dry chickpeas)
- 1 cup artichoke
- 3 cups spinach, fresh
- 2 cloves garlic
- 2 tbsp lemon juice
- 1 tbsp tahini, {sesame seed paste}
- 3 tbsp olive oil, extra virgin
- 1/2 tsp salt
- spinach, freshly chopped, for garnish
- artichoke, fresh; chopped, for garnish
Mediterranean Split Pea Dip:
- 1 cup split peas, dried
- 2 cups water, {to cook the split peas}
- 1/2 cup onion, chopped
- 4 cloves garlic, minced
- 1 clove, garlic, whole
- 1/2 cup feta cheese, crumbled
- 2 cups tomatoes, diced, drained
- 4 tbsp lemon juice
- 1 tsp paprika, may sub smoked paprika
- 1/2 tsp salt, more or less to taste
Creamy Red Lentil and Herb Dip:
- 1 cup lentils, red, dried; rinsed
- 3 cups water, {to cook the lentils}
- 1 tbsp olive oil, extra virgin
- 2 tbsp lemon juice
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 1/3 cup cilantro, freshly chopped
- 2 cloves garlic
- 1 cup tomatoes, diced, drained
- 1/2 tsp salt
- cilantro, freshly chopped
- sprinkling red pepper flakes
Instructions
Spinach Artichoke Chickpea Hummus:
- *How to cook chickpeas: Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. Once soaked, drain chickpeas and transfer to a large cooking pot. Cover with water twice the amount of chickpeas and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test to make sure they are tender enough for your liking. Drain and allow to cool for 15 minutes. Once chickpeas are cooled they are ready to be used. Cooked chickpeas can keep covered in the refrigerator for up to three days.
- In a food processor add the garbanzo beans*, artichokes, fresh spinach, garlic cloves, lemon juice, tahini, extra virgin olive oil and salt.
- Pulse until smooth, stopping to scrape down the sides occasionally.
- Garnish with fresh chopped spinach and artichokes with warm pita bread. Store leftovers in the refrigerator.
Mediterranean Split Pea Dip:
- Rinse 1 cup of dry split peas and place in a saucepan along with 2 cups of water, the onion and 4 minced garlic cloves. Bring to a boil, reduce heat, cover with a lid and simmer 25 to 35 minutes, or until tender.
- In a food processor put the cooked split peas, whole garlic clove, feta cheese, diced tomatoes, lemon juice, paprika and salt.
- Pulse until smooth, stopping to scrape down the sides occasionally.
- Put the Mediterranean Split Pea Dip in a serving dish. The dip can be served warm or you can refrigerate for two hours before serving. Serve with warm pita bread.
- Cover and store the leftovers in the refrigerator.
Creamy Red Lentil and Herb Dip:
- Rinse the red lentils and set aside.
- In a large pot heat up the 3 cups of water over medium high heat. Once boiling, add the red lentils and turn down heat to medium and let simmer for 20 minutes, or until the lentils are tender, but not falling apart.
- In a food processor put the cooked red lentils, extra virgin olive oil, lemon juice, cayenne red pepper, cumin, coriander, paprika, cilantro, garlic, diced tomatoes and salt.
- Pulse until smooth, stopping to scrape down the sides occasionally.
- Put the red lentil dip in a serving dish and garnish with freshly chopped cilantro and sprinkle with crushed red pepper. The dip can be served warm or you can refrigerate for two hours before serving. Serve with warm pita bread.
- Store the leftovers in the refrigerator.
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