I ate this on crusty bread with fresh tomato. I am super into fermented breads lately and into topping them with simple delicious spreads and salads. I sat at the counter and ate so much of this, it is SO delicious and has a taste that is so comforting and round.
It’s a good simple one.
Ellen’s Italian Chickpea Spread
2c chickpeas, cooked, drained
2 cloves garlic
1/4c extra virgin olive oil
2-3T lemon juice
1/4c pignoli nuts (pine nuts), toasted
1/4c fresh basil
Pinch smoked chipotle powder
1/2t pink salt
2-3T filtered water if needed
In a food processor or blender, process all ingredients except the water and run until smooth. Add the water 1 tablespoon at a time as and if needed.
Serve with anything!!! Crusty bread, crackers, pasta!!!
I make this all the time…so good to have in the house as a quick source of veggie protein for sandwiches, salads, fresh vegetable dipping. It takes less than 5 minutes to make and is a vegan staple. The addition of the fresh chili pepper gives it an unbelievable amount of kick without being overwhelming. I also use RAW tahini, and fresh lemon juice (NEVER bottled) in this recipe- I take the RAW nutrition wherever I possibly can…..YUM.
Spicy Chickpea Hummus
2c Cooked chickpeas
2t ground cumin
1/2t Hungarian paprika
1/2c extra virgin olive oil
2T sesame tahini
1 lemon, juiced
1/4t black pepper
2 cloves garlic, smashed
1t pink salt
1 fresh chili pepper, seeds and all
Place all ingredients into a food processor.
If needed, add a few teaspoons of water to help turn the mixture and help it along. Adjust seasoning to taste
** can be made raw with 2c sprouted chick peas