Prep Time: 15 minutes
Who doesn't love having an incredible spreadable dip in their repertoire? I made some falafel last night using a few cans of blended chickpeas. While soaking and cooking beans is often preferable, we all occasionally need to grab a can or two when we're in a pinch, am I right? I had some leftover blended chickpeas, so I decided to make a spread that I now make at least a couple of times a month. The best recipes really do seem to happen by accident.
This spread is great in bell peppers, on crackers, in sandwiches, in a rolled up romaine leaf, in a rolled up nori sheet, on top of salad, as a salad itself, as a side, on a platter of other dips/spreads. Truly, the possibilities are endless. This deliciously hearty spread would also lend itself beautifully to quesadillas.
This takes hardly any time to whip up. It's making me hungry just thinking about it!
- 1 can chickpeas, drained and rinsed
- 1 pickle, chopped into small pieces
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp italian seasoning
- squeeze lemon juice
- ground pepper, to taste
- kelp granules / sea salt, to taste
- ¼ tsp cajun seasoning
- drizzle of sriracha or hot sauce
- 1 tbs vegan mayo
- 1 tsp dijon mustard
- 1-2 red bell peppers
- optional: 1 diced celery stick, 1 tbs nutritional yeast, cayenne pepper, shredded romaine, diced sweet onion
- Blend drained chickpeas in a blender or food processor until smooth. (Or you can mash with a potato masher in a bowl).
- Transfer to a bowl and add in the chopped pickle, onion powder, garlic powder, italian seasoning, lemon juice, pepper, kelp granules/salt, cajun seasoning, sriracha/hot sauce, mayo and dijon mustard (and any other additional ingredients). Mix well until everything is fully mixed. Cut bell peppers in half and remove seeds. Add some of the chickpea spread inside and place on top of a salad or eat as is. Best when eaten fresh or within 24 hours.
*Image courtesy Flickr creative commons.