Sun-Dried Tomato and Chickpea Spread
- Reviews 2
Ready In: 15 mins
Yields: 2 cups
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off