Lorna Sass: Italian Chickpea Spread

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* Exported from MasterCook *

 

Italian Chickpea Spread

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 49

Serving Size : 0 Preparation Time :0:05

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups cooked chickpeas

or 1 (15-ounce) can chickpeas -- drained

(rinsed if nonorganic; reserve liquid if

organic)

2 tablespoons chickpea cooking liquid -- (2 to 4)

(drained liquid from organic canned beans

or water)

1 tablespoon roasted garlic olive oil

or 1 tablespoon plain olive oil plus 1

small clove garlic -- minced

1 teaspoon Italian Herb Blend

1/2 teaspoon salt -- or to taste

1 teaspoon balsamic vinegar -- (1 to 3) (optional)

or freshly squeezed lemon juice

 

This herby garlicky spread has become an instant favorite. A snap to

prepare, it's likely to become a staple for your lunch box. Try it on

multigrain bread or stuff it into pita pockets with chopped salad greens

or thinly sliced cucumbers and tomatoes. It's also good on crackers with

a garnish of minced olives - or use it as a dip for raw vegetables.

 

Leftovers make a tasty salad dressing.

 

Combine the chickpeas, 2 tablespoons reserved liquid, the oil, garlic (if

using), herb blend, and salt in a food processor and process until smooth,

scraping down the sides of the bowl as needed. Add a bit more liquid if

necessary to create a thick but spreadable consistency (or make it

slightly thinner for a dip). Taste and add a little balsamic vinegar or

lemon juice if you want to intensify the flavors.

 

Makes about 1 1/2 cups (enough for 3 hearty sandwiches).

 

Chickpea Salad Dressing: Thin the spread with tomato juice (or tomato

paste and water) and balsamic vinegar to taste. Add salt and freshly

ground black pepper to taste.

 

 

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Per serving: 471 Calories (kcal); 7g Total Fat; (13% calories from fat); 25g

Protein; 79g Carbohydrate; 0mg Cholesterol; 1086mg

Sodium

Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0