| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Veg09 |
3 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Cooked chickpeas OR |
| 1 |
|
15 oz can chickpeas; (rinsed if not |
|
|
; organic) |
|
|
(reserve liquid if organic) |
| 2 |
tb |
Chickpea cooking liquid or liquid from; (to 4 tbsp) |
|
|
; can |
|
|
OR water |
| 1 |
tb |
Roasted garlic olive oil *OR* |
| 1 |
tb |
Regular olive oil w/1 clove garlic; minced |
| 1 |
ts |
Italian Herb Blend |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Balsamic vinegar *OR*; (to 3 tsp) |
|
|
Freshly squeezed lemon juice |
INSTRUCTIONS
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
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