This chickpea (garbanzo beans) spread is so yummy and versatile. Chickpeas are a great source of protein as well. The first time I made this, I used cayenne pepper, salt, garlic powder and red onions. It was good and it had a kick to it. Perfect to top with lettuce and tomatoes. This morning I used red bell pepper, green bell pepper, onion, garlic powder and salt. SOOOO GOOOD!
You can used canned garbanzo beans. I like to buy them in bulk, soak them over night and then cook them for an hour. I keep some in the fridge and freeze the rest. Chickpeas are great for making hummus as well!
19 ounces chickpeas
1/4 red bell pepper
1/4 green bell pepper
1/3 of an onion
1 tsp garlic powder
1/2 tsp salt
about 1/2 cup veganiase or non dairy sour cream
Pulse chickpeas in food processor until blended. Add veganaise, salt and garlic powder to food processor and pulse (add just enough for a creamy smooth texture). Put mixture into a bowl. Pulse onion and bell peppers in food processor until chopped. Mix into chickpeas.
