Best 4 Asian Chickpea And Coriander Dip Recipes

Embark on a culinary journey to create the ultimate Asian chickpea and coriander dip, a vibrant, protein-packed appetizer or snack that will tantalize your taste buds. This delectable dip, bursting with bold flavors, derives its richness from chickpeas, while coriander adds a refreshing, citrusy aroma. Whether you're hosting a party, preparing a quick lunch, or seeking a healthier alternative to traditional dips, this Asian chickpea and coriander dip is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA & RED PEPPER DIP

Chickpea & red pepper dip image

A fresh and healthy chickpea & red pepper dip for entertaining

Provided by Merrilees Parker

Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 5m

Number Of Ingredients 7

Ingredients

390g can chickpeas , drained and rinsed
1 garlic clove , crushed
4 tbsp extra-virgin olive oil
squeeze lemon juice
2 roasted, deseeded red peppers , chopped (from a jar is fine)
small handful chopped fresh coriander
toasted pitta bread , to serve

Steps:

Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

ASIAN CHICKPEA AND CORIANDER DIP

Asian Chickpea and Coriander Dip image

Make and share this Asian Chickpea and Coriander Dip recipe from Food.com.

Provided by Sonya01

Categories < 15 Mins

Time 5m

Yield 1 bowl

Number Of Ingredients 9

Ingredients

1 bunch fresh coriander, stems trimmed
1 large garlic clove, peeled
400 g chickpeas, drained
3 tablespoons oil
1 1/2 tablespoons lemon juice
2 teaspoons trident sweet chili sauce
1 teaspoon ground cumin
salt and pepper
rice crackers, to serve

Steps:

In a blender or food processor grind coriander and garlic briefly.
Add the remaining ingredients and process to a reasonably smooth paste, adding 1 tablespoon of water if too thick or dry.
Spoon into a bowl and serve with Trident Rice Crackers.

Nutrition Facts : Calories 867.2, Fat 46.2, SaturatedFat 6, Cholesterol 0.7, Sodium 1266.8, Carbohydrate 96.1, Fiber 18.3, Sugar 0.8, Protein 20.9

ASIAN INSPIRED CHICKPEAS

Asian Inspired Chickpeas image

Make and share this Asian Inspired Chickpeas recipe from Food.com.

Provided by Jencathen

Categories Beans

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups cooked chickpeas
1/2 cup minced red onion
2 scallions, sliced thin
1 tablespoon sesame seeds
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
1 teaspoon balsamic vinegar, vinear
3 -4 tablespoons wheat-free tamari

Steps:

Soak chickpeas overnight for 8 to 12 hours. Strain and rinse well.
Cook chickpeas in 2 quarts of water for 15 to 20 minutes or until tender.
In a large bowl combine all the other ingredients and mix well. Add chickpeas and toss well. Let marinate for 10 minutes. Taste and adjust seasoning as needed.

Nutrition Facts : Calories 378.3, Fat 10.7, SaturatedFat 1.4, Sodium 1474.3, Carbohydrate 58.2, Fiber 11.5, Sugar 1.5, Protein 14.1

CUMIN AND CORIANDER CHICKPEA SALAD

Cumin and Coriander Chickpea Salad image

This is a wonderful garbanzo bean salad with cumin and coriander (cilantro) that my grandmother used to make!

Provided by Mrs_Mike

Categories Bean Salads

Time 8h15m

Yield 16

Number Of Ingredients 12

Ingredients

2 cloves garlic, minced
¼ teaspoon salt
½ cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons white wine vinegar
1 ½ teaspoons grated fresh ginger root
1 teaspoon ground cumin
¼ teaspoon ground cayenne pepper
4 (19 ounce) cans garbanzo beans, drained
2 yellow bell peppers, seeded and chopped
1 bunch green onions, thinly sliced
½ cup finely chopped fresh cilantro

Steps:

In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 32.9 g, Fat 8.4 g, Fiber 6.5 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 443.4 mg, Sugar 0.8 g

Tips:

Use dried chickpeas: Soaking and cooking dried chickpeas is more economical and yields a better texture than using canned chickpeas.
Cook the chickpeas until they are tender but not mushy: Overcooked chickpeas will make the dip too soft.
Use fresh coriander: Fresh coriander has a more vibrant flavor than dried coriander.
Add the yogurt and tahini gradually: This will help you achieve the desired consistency for the dip.
Season the dip to taste: Add salt, pepper, and lemon juice to taste.
Serve the dip with your favorite accompaniments: Pita bread, crackers, or vegetables are all great options.

Conclusion:

This Asian Chickpea and Coriander Dip is a delicious and healthy appetizer or snack. It's easy to make and can be tailored to your own taste preferences. Serve it with your favorite accompaniments and enjoy!