jglass
New member
Sun-Dried Tomato and Chickpea Spread
2 cups cooked chickpeas (if canned, drain and rinse them)
2 garlic cloves, minced
1 lemon, juice of
1/3 cup sun-dried tomato packed in oil, chopped
2 tablespoons olive oil (use the one that the tomatoes were packed in)
salt and pepper
10 leaves fresh basil, chopped
In a medium bowl, mash the chickpeas. You don't want purée.
You still want chunks, don't you?.
Add the rest of ingredients.
Mix well.
Put in the refrigerator and let sit for a couple of hours, to let the flavors combine.
Use as you would use hummus, or use it as a sandwich spread.
2 cups cooked chickpeas (if canned, drain and rinse them)
2 garlic cloves, minced
1 lemon, juice of
1/3 cup sun-dried tomato packed in oil, chopped
2 tablespoons olive oil (use the one that the tomatoes were packed in)
salt and pepper
10 leaves fresh basil, chopped
In a medium bowl, mash the chickpeas. You don't want purée.
You still want chunks, don't you?.
Add the rest of ingredients.
Mix well.
Put in the refrigerator and let sit for a couple of hours, to let the flavors combine.
Use as you would use hummus, or use it as a sandwich spread.
Thanks for sharing a great recipe with us!
