This recipe started as a can of chickpeas with hummus potential. To make hummus normally, I would mix the chickpeas with nonfat plain yogurt, toasted sesame oil or tahini, garlic, and any number of extra spices. But I did not have those ingredients available, so I had to improvise. After scouring the fridge and cupboards for possible additions to the chickpeas, I came up with the following:
– 1 15 oz. can chickpeas (or 1.5 cups cooked chickpeas), rinsed and drained
– 1.5 cups part skim ricotta cheese
– 1/2 cup asparagus (or any vegetable you need to use, really), finely chopped and sauteed in olive oil
– seasonings/spices to taste OR 1 powdered seasoning packet of any flavor (I used the country bacon and tomato seasoning pictured. The directions said to mix it with 2 cups of cream cheese or sour cream. I did not follow them, obviously.)
– salt and pepper to taste
Use a fork to mash the chickpeas on a plate:
In a large bowl, mix the mashed chickpeas and ricotta.
Thoroughly stir in seasoning packet and spices.
Fold in cooked asparagus.
Chill, and it’s done!
One thought on “Chickpea Spread”
Thanks for sharing this recipe, girl!
I had the chickpeas, but not the tahini.. This was the perfect replacement 🙂