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CHICKPEA SPREAD


  • Serves : 4

INGREDIENTS

  • 2 cloves Melissas organic garlic
  • 1 15 ounce can organic garbanzo beans rinsed and drained
  • 3 tablespoons Wallaby Organic plain lowfat Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Joyva sesame tahini
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • pinch of paprika
  • 1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
  • 2 tablespoons Napa Valley organic olive oil
  • 1 tablespoon fresh Italian parsley minced

DIRECTIONS

Cut each garlic clove into three pieces and mince in a food processor. Scrape down the sides and run the machine again, if necessary. Add the beans, yogurt, lemon juice, tahini, cayenne pepper, cumin, coriander, paprika, and salt. Run the machine for about 30 seconds, stop and scrape down the sides if necessary. Turn the machine back on and slowly pour the olive oil through the opening in the lid. Taste the hummus and adjust the yogurt and any other seasonings use just three tablespoons of yogurt if you are using this in a wrap or sandwich. Add parsley and pulse just to mix it into the spread.

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