Chickpea Spread
As a vegetarian, I’m always looking to get creative with utilizing my protein sources so I am not always eating the same thing. This chickpea spread is great because it is so quick and easy to make. Plus, you can change up the ingredients for diversity. It is similar to hummus, but a variation with some creaminess and tasty herbs. I love to make a bunch of it and store it in the refrigerator and have it ready to spread on toast, in pitas, or to snack on with crackers and veggies. It has certainly served me well me when I am busy or can’t find the energy to put a lot of time into my meals!
Total time: 15 minutes
Ingredients:
- 1 1/2 cups of cooked chickpeas (or one 15 ounce can)
- 1/4 cup coconut milk
- 1/4 cup lemon juice (fresh-squeezed)
- 1 tablespoon olive oil
- 1/3 cup green olives
- 1 clove garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried fennel seeds
Directions:
1. Add all ingredients into food processor (I find a blender works just fine, like my magic bullet or similar). Blend until fully mixed. You might have to spoon ingredients around and add a little bit of water if mixture is too thick. Add salt and pepper (or more of the herbs) to taste and blend again. Voila! Chickpea spread is ready to enjoy. You can store the spread in an airtight container for up to a week.
2. Feel free to switch it up and get creative with this recipe! You can change the herbs and add different ingredients. You can make it like a vegan ‘tuna salad’ and add in pickles/relish, black olives, and vegan mayonnaise…or you can use yogurt instead of coconut milk and add fresh herbs like mint or parsley.
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