Prep 15 mins
Cook 0 mins
Kind of a hummus, but so much more! I like it in a sandwich on rye bread or kamut bread with some cucumber slices and alfalfa sprouts... I call that the gourmet hippie sandwich.
- 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.
Absolutely delicious! I was about to make this (basically), then I decided to see if there was a recipe online for it - and here it is! This is a great recipe - the only thing I did was add some srirachi (Asian hot sauce) because I like a kick. The flavor is wonderful though. Thanks very much!
I picked this spread and a pasta salad for our office birthday potluck. This spread was delicious and very easy to prepare. The directions were also simple to follow. Noting the poster's suggestion about rye bread, I picked up a loaf of the little cocktail rye slices and they were a huge hit (also, easy to transport). Thanks, Mad Maryno, this is a keeper!