Title: Italian Chickpea Spread
Categories: Veg09
Yield: 3 servings

1 3/4 c Cooked chickpeas OR
1 15 oz can chickpeas; (rinsed
-if not
; organic)
(reserve liquid if organic)
2 tb Chickpea cooking liquid or
-liquid from; (to 4 tbsp)
; can
OR water
1 tb Roasted garlic olive oil
-*OR*
1 tb Regular olive oil w/1 clove
-garlic; minced
1 ts Italian Herb Blend
1/2 ts Salt
1 ts Balsamic vinegar *OR*; (to 3
-tsp)
Freshly squeezed lemon juice

Combine the chickpeas, 2 tablespoons of reserved liquid, oil, garlic (if
using), herb blend, and salt in a food processor and process until smooth,
scraping down sides of bowl as needed. Add a bit more liquid if necessary
to create a thick but spreadable consistency (or make it slightly thinner
for a dip). Taste and add a little balsamic vinegar or lemon juice if you
want to intensify the flavors.

Makes 3 hearty sandwiches.

NOTES : Try this spread on multi-grain bread or stuff it into pita pockets
with chopped salad greens & thinly sliced cucumbers & tomatoes. Also good
on crackers or to use as a dip for raw veggies.

Recipe by: Lorna Sass' Short Cut Vegetarian

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