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Chickpea Spread

This is excellent stuffed into or spread on pita bread, as well as on crispbreads and crackers. I like it best on fresh pumpernickel bread.

Recipe information

  • Yield

    6 to 8 servings

Ingredients

One 16-ounce can chickpeas, drained and rinsed
1/3 cup soy mayonnaise
1/2 green bell pepper, finely diced
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin

Preparation

  1. Step 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!).

    Step 2

    Combine the mashed chickpeas in a serving container with the remaining ingredients. Mix together well, and serve.

  2. nutrition information

    Step 3

    Calories: 121

    Step 4

    Total Fat: 4g

    Step 5

    Protein: 4g

    Step 6

    Carbohydrate: 17g

    Step 7

    Cholesterol: 0mg

    Step 8

    Sodium: 264mg

The Vegetarian 5-Ingredient Gourmet
TagsSpreadsDipChickpeaBean and LegumeVegetableBell PepperDairy FreeGluten FreeVeganVegetarianQuickEasy5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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