Italian Chickpea Spread 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
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. Italian Chickpea Spread printer friendly version located here.
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