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!