Italian chickpea spread
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Cooked chickpeas OR |
| 1 | 15 oz can chickpeas; (rinsed if not | |
| ; organic) | ||
| (reserve liquid if organic) | ||
| 2 | tablespoons | Chickpea cooking liquid or liquid from; (to 4 tbsp) |
| ; can | ||
| OR water | ||
| 1 | tablespoon | Roasted garlic olive oil *OR* |
| 1 | tablespoon | Regular olive oil w/1 clove garlic; minced |
| 1 | teaspoon | Italian Herb Blend |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Balsamic vinegar *OR*; (to 3 tsp) |
| Freshly squeezed lemon juice | ||
Directions
Combine the chickpeas, 2 tablespoons of reserved liquid, oil, garlic (if using), herb blend, and salt in a food processor and process until smooth, scraping down sides of bowl as needed. Add a bit more liquid if necessary to create a thick but spreadable consistency (or make it slightly thinner for a dip). Taste and add a little balsamic vinegar or lemon juice if you want to intensify the flavors.
Makes 3 hearty sandwiches.
NOTES : Try this spread on multi-grain bread or stuff it into pita pockets with chopped salad greens & thinly sliced cucumbers & tomatoes. Also good on crackers or to use as a dip for raw veggies.
Recipe by: Lorna Sass' Short Cut Vegetarian Converted by MM_Buster v2.0l.