Chickpea Spread

Author: Canadian Living

With a mellow yellow hue and contrasting red and green topping, this tasty spread adds a colourful note to the table. Serve in a shallow dish so that the topping is spaced out and surround with pita crisps or baguette slices.

  • Portion size 500 servings

Ingredients

  • 1/4 cup olive oil
  • 1/2 small onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1 can chickpea drained and rinsed
  • 4 teaspoons lemon juice
  • 1/4 teaspoon each salt and pepper
  • 1/4 cup chopped fresh coriander
  • 1 plum tomato diced
  • 1 teaspoon minced jalapeño pepper

Method

In skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic, black mustard seeds, cumin and curry powder, stirring often, for about 3 minutes or until softened and fragrant. Transfer to food processor.

Add chickpeas, 1/4 cup (50 mL) water, remaining oil, lemon juice, salt and pepper; puree until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let stand at room temperature for 30 minutes before continuing.) Scrape into shallow bowl; sprinkle with coriander, tomato and jalapeno epper.

Nutritional facts <b>Per 1 Tbsp (15 mL):</b> about

  • Sodium 44 mg
  • Protein 1 g
  • Calories 33.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea Spread

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