Yield: 3 servings
|1¾ cup||Cooked chickpeas OR|
|1||15 oz can chickpeas; (rinsed if not|
|(reserve liquid if organic)|
|2 tablespoons||Chickpea cooking liquid or liquid from; (to 4 tbsp)|
|1 tablespoon||Roasted garlic olive oil *OR*|
|1 tablespoon||Regular olive oil w/1 clove garlic; minced|
|1 teaspoon||Italian Herb Blend|
|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.