CHIPOTLE CHICKPEA SPREAD

 

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Backstory

The flavors are not middle eastern, it is more Southwestern and quite spicy... delicious in a small dish eaten with crisp diced cucumber and tomato or to use in a wrap with sauteed vegetables. Broil tomato slices to soften them, add small scoop of this spread, top with jack cheese and broil.

Ingredients

  • 1 garlic clove, chopped
  • One 15-ounce can chickpeas, drained
  • 2 tablespoons lime juice (1 lime)
  • 2 whole canned chipotle peppers, chopped (to taste)
  • 1 tablespoon chopped red onion, plus additional for garnish
  • 1 tablespoon tomato paste
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Directions

  • Puree chickpeas, with garlic, and lime juice to a finely ground texture. Add half the chipotles, onion, tomato paste, chili powder, and cumin, and blend until smooth. Add olive oil in a thin drizzle while processer is running, blending until mixture is creamy. Season with salt and pepper, add additional chipotle to taste. Transfer to small bowl and garnish with red onion.

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