Chickpea Spread

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:

Ingredients

 – 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

 

 

 

 

 

Directions

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!