Wednesday, August 20, 2008

Lemon and Garlic Chickpea Spread

This versatile spread can be used as a sandwich filling or a dip. For variety as well as for extra nutrition, stir in a chopped small red pepper (capsicum) or 8 ounces (250 g) of chopped fresh English spinach. Recipe makes 3 cups.


1 can (1 pound/500 g) chickpeas, drained and rinsed
11 ounces (320 g) frozen green peas, thawed
1/4 cup lemon juice
1 tablespoon vegetable or olive oil
1 teaspoon ground cumin
1 clove garlic, crushed
4 drops Tabasco or chili sauce, or to taste


1. In a food processor or blender, blend the chickpeas, green peas, lemon juice, oil, cumin, garlic and Tabasco sauce for 1 minute or until pureed. Refrigerate, covered, for 1 hour before serving. Will keep, covered and refrigerated, for 2 days.

Tex-Mex Variation: Omit the garlic and Tabasco sauce and stir in 1/4 cup chopped mild green chilies and a finely chopped spring onion.

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