Who needs garlic butter when you have this healthy, versatile spread?
In this chickpea feature, our chickpeas are highlighted with a bit of citrus and a lot of herbs. The result is a creamy and flavor-filled spread simple enough to serve on toast as a side to a hearty soup, substantial enough to act as a sandwich filling, and dynamic enough to be a veggie dip. Here I served it on a toasted wheat baguette next to Creamy Chickpea Tomato Basil Soup and a simple salad to create a complete meal.
Herbed Chickpea Spread
- 1 cup chickpeas, cooked and drained
- juice of 1 lemon
- juice of 1 orange
- 1/2 teaspoon salt
- dash of cayenne pepper
- 1/8 cup of fresh herbs (I use basil, rosemary and thyme)
- 2 Tablespoons nutritional yeast
- 1 clove garlic
- 3-4 Tablespoons almond milk (unsweetened, original flavor)
In a food processor, combine all the ingredients except the almond milk.
Process the mixture, stopping frequently to scrape down the sides. Add the almond milk 1 Tablespoon at a time until a pate or hummus like consistency forms. The amount of almond milk needed will vary based on how much liquid was extracted from the lemon and orange. You may need no almond milk. The key is to add enough liquid so that the spread gets smooth, but doesn’t get runny.
Once smooth, refrigerate overnight for intensified flavor, or serve immediately if you prefer.