Italian chickpea spread

Yield: 3 servings

Measure 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

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.

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