This chickpea spread recipe is based on the Chickpea Salad With Halloumi I wrote about earlier this summer. I was trying to come up with a new dip for veggies and thought why not try to do something with the chickpea mix from that recipe, since it’s so good I can eat it as is out of a bowl. I think it turned out great, and everyone else who has tried it loves it too.
It’s great with cut veggies – I especially like it with carrots, celery, and broccoli. And it’s also really good as a sandwich spread. I’ve been putting it on my lunch sandwiches lately; a nice layer of the chickpea spread (on Ezekiel sprouted bread) topped with homemade coleslaw mix (red and green cabbage and carrots). Sounds strange perhaps, but it’s really tasty, and incredibly good for you.
This makes roughly 2 cups (I think, we usually end up eating a lot of it right out of the mixing bowl…).