Chick Pea Spread recipe
information
This spread can be used as: a sandwich filling, toast topper or party starter when served on toast circles on a bed of finely shredded crisp lettuce and sliced radishes.
To use as a dip, add pureed cooked carrot, vegetable or bean stock to dilute to a dip consistency. Serve with crudites, e.g. carrot sticks, celery stalks, tiny spring onions,
blanched cauliflower sprigs, etc.
Lentils and beans can also be used to make
similar tasty spreads.
ingredients
1.2 lb (225 g) cooked chick peas
4 tablespoons tahini sesame cream
2 tablespoons finely chopped spring onions or 1 lightly sauteed onion
1 - 2 teaspoons tamari/shoyu soya sauce or yeast extract
Juice of 1/2 lemon (add to taste)
1 tablespoon freshly chopped parsley
4 tablespoons tahini sesame cream
2 tablespoons finely chopped spring onions or 1 lightly sauteed onion
1 - 2 teaspoons tamari/shoyu soya sauce or yeast extract
Juice of 1/2 lemon (add to taste)
1 tablespoon freshly chopped parsley
method
1. Drain the chick peas and reserve the stock.
2. Finely blend or mash the chick peas, and combine with the tahini, onion and seasoning.
3. Add the lemon juice according to taste, and mix in the parsley.
2. Finely blend or mash the chick peas, and combine with the tahini, onion and seasoning.
3. Add the lemon juice according to taste, and mix in the parsley.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
