Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, February 9, 2014

Lunch Spread for the Week: Italian Chickpea Spread



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.

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