WORLD: Chickpea Spread

October 17, 2006 at 9:07 pm Leave a comment

We just ate this for supper on rye bread (also from the discount grocer—gotta love that place).

1 16-oz. can chickpeas, drained and rinsed
1/3 cup Vegenaise
½ green bell pepper, finely diced
1 TBSP fresh lemon juice
½ tsp ground cumin

1. Mash the chickpeas coarsely (either by hand with a fork, or pulse on and off in a food processor until coarsely mashed—don’t puree).
2. Combine the mashed chickpeas in a serving container with the remaining ingredients. Mix together well, and serve.

From The Vegetarian 5-Ingredient Gourmet by Nava Atlas—one of my favorite cookbooks ever.


Entry filed under: Dairy-Free, Gluten-free, Six Ingredients or Less, Vegan, Vegetarian, Wheat-free, World. Tags: , , .

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