Chickpea Spread
Recipe: Chickpea Spread
From: Sally Sampson, The $50 Dinner Party
Makes: about 1-1/4 c.
16-oz. can chickpeas, drained and rinsed
1-2 cloves garlic
2 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
1/2 tsp. ground cumin (or more to taste)
1/2 tsp. paprika
1 tsp. soy sauce
1/2 tsp. kosher salt
1/4-1/2 tsp. black pepper
Put the garlic in a food processor with a steel chopping blade and chop finely (scrape sides once or twice). Add chickpeas and process until smooth. While the machine is running, add the remaining ingredients and process until completely smooth.
Transfer to a small serving bowl or container. Serve immediately or refrigerate.
Notes:
This keeps well for a week; SO likes to put it on Wasa, Triscuits, or similar substantial crackers. It can also be put on pita bread, either soft or baked into crisp wedges, or you can use veggie sticks as dippers.
Can be varied by adding cilantro, basil, roasted peppers, olives, or scallions; I'd probably start with 1/4 c. of whatever and see how it did.
From: Sally Sampson, The $50 Dinner Party
Makes: about 1-1/4 c.
16-oz. can chickpeas, drained and rinsed
1-2 cloves garlic
2 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
1/2 tsp. ground cumin (or more to taste)
1/2 tsp. paprika
1 tsp. soy sauce
1/2 tsp. kosher salt
1/4-1/2 tsp. black pepper
Put the garlic in a food processor with a steel chopping blade and chop finely (scrape sides once or twice). Add chickpeas and process until smooth. While the machine is running, add the remaining ingredients and process until completely smooth.
Transfer to a small serving bowl or container. Serve immediately or refrigerate.
Notes:
This keeps well for a week; SO likes to put it on Wasa, Triscuits, or similar substantial crackers. It can also be put on pita bread, either soft or baked into crisp wedges, or you can use veggie sticks as dippers.
Can be varied by adding cilantro, basil, roasted peppers, olives, or scallions; I'd probably start with 1/4 c. of whatever and see how it did.