Chickpea spread

Chickpea spread

By
From
Encyclopedia of Food and Cookery
Makes
375 g

This spread is good for sandwiches or as a dip. Try it in an open-face sandwich with cucumber and tomato slices, or serve with wholemeal cracker biscuits.

Ingredients

Quantity Ingredient
375g tinned chickpeas
1/2 small onion, finely chopped
1 garlic clove, crushed
1 tablespoon oil
15g parsley, chopped
1 teaspoon fresh oregano, chopped
or 1/4 teaspoon dried oregano
1 teaspoon ground cumin
lemon juice
freshly ground black pepper
salt
1 teaspoon fresh basil, chopped
or 1/4 teaspoon dried basil

Method

  1. Drain chickpeas, reserving liquid from tin, and mash or purée in a food processor.
  2. Cook onion and garlic gently in oil until soft. Stir in herbs and cumin and cook for 1 minute longer.
  3. Remove from heat and mix in chickpea purée and enough of their liquid to give a spreading or dipping consistency, with lemon juice to taste. Season with salt and pepper.
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