Sunday, February 9, 2014
Every week, I make some sort of sandwich spread for my wraps and sandwiches. This is an off-shoot of hummus, but with lovely Italian spices. This is from Lorna Sass' wonderful little cookbook, Short-Cut Vegan:
1 15 oz can chickpeas
2-4 tbsp chickpea cooking liquid, drained from organic chickpeas, or water
1 tbsp olive oil
1 clove garlic, minced
1 tsp Italian Herb Blend*
1/2 tsp sea salt, or to taste
1-3 tsp balsamic vinegar or freshly-squeezed lemon juice
Combine all in a food processor and process until smooth. Add more chickpea liquid or water to make it thick but still spreadable.
I enjoy this in wraps with tomatoes, avocado, and/or carrots with plenty of lettuce or greens.