Sun-Dried Tomato and Chickpea Spread
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 2 cups cooked chickpeas (if canned, drain and rinse them)
- 2 garlic cloves, minced
- 1 lemon, juice of
- 1⁄3 cup sun-dried tomato packed in oil, chopped
- 2 tablespoons olive oil (use the one that the tomatoes were packed in)
- salt and pepper
- 10 leaves fresh basil, chopped
directions
- In a medium bowl, mash the chickpeas. You don't want purée. You still want chunks, don't you?.
- Add the rest of ingredients.
- Mix well.
- Put in the refrigerator and let sit for a couple of hours, to let the flavors combine.
- Use as you would use hummus, or use it as a sandwich spread.
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Reviews
-
I picked this spread and a pasta salad for our office birthday potluck. This spread was delicious and very easy to prepare. The directions were also simple to follow. Noting the poster's suggestion about rye bread, I picked up a loaf of the little cocktail rye slices and they were a huge hit (also, easy to transport). Thanks, Mad Maryno, this is a keeper!
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I am a young aspiring chef from Montreal. I'm a student cook and I work as a barista (fun times!!!) and I have seriously busy days that lasts forever, so now i love quick fix recipes that takes no time to whip up at 11 pm when i get home.
Well i was vegan, now I am back to an lacto-ovo diet for the sake of my class. I have to taste meat at school, and I'm ok with that. But at home, only farmer eggs, happy cow milk that comes from small farms.... and yummy honey from my hometown, Percé, Quebec.