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Chickpea Cracker Spread & Sandwich Filling

15 ounces chickpeas, drained (equivalent to 1 1/2 cups cooked chickpeas)
1 teaspoon dried chipotle powder
1 pinch black pepper
1 teaspoon dried oregano (can use fresh)
18 cup Greek yogurt
12 tablespoon grapeseed oil or 12 tablespoon olive oil
1 stalk celery, finely chopped
2 garlic cloves, minced


Coarsely mash the drained chickpeas into a bowl. You want about 1/4 of it mashed at this point. Add all of the remaining ingredients EXCEPT the celery Give a quick stir and continue mashing about 5 more times. Stir again and mash a few more times. Stir again. We're not making hummus here so make sure there are chunks of chickpeas remaining. Stir in the celery. For tastiest results, cover and let it sit in the fridge overnight. You can use it as is to spread on a sandwich, burger, crackers, on top of a salad, or whatever else you can think of. This is a very versatile and forgiving recipe so use whatever spices you want. You can use this recipe as a guideline and let your imagination take over.

Source: www.food.com