Roasted chickpeas are a snack all on their own. You can toss them with any spice combination, even a sweet version, and have a nutritious, crunchy and healthy snack in 20 minutes.
They also make an excellent spread for veggie sandwiches.
With just a few ingredients and a whirl in the blender, you’ll get a spread that’s super tasty. Addicting really. It’s has a big punch of flavor from the lemon and tangy sun dried tomatoes.
This spread also doubles as a dip for veggies or chips. Any way you eat it, you’ll be happy, I guarantee it!
This time I added shaved carrots, sliced cucumbers and salad greens on a sprouted whole grain bread to create a nutritious lunch to look forward to! There are lots of combos to try! Flatbreads, wraps, all kinds of vegetables work – think tomatoes, zucchini, roasted eggplant – this spread works with almost anything!
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper
- ⅓ cup mayonnaise
- ¼ cup oil-packed sun-dried tomatoes
- 2 Tbsp fresh lemon juice
- ½ tsp dried basil leaves
- Salt and freshly ground black pepper
- To make the spicy roasted chickpeas, preheat oven to 400°F.
- Spread rinsed chickpeas on a clean kitchen towel and rub to dry. Toss chickpeas with olive oil, cayenne, ¼ teaspoon salt, and ⅛ teaspoon pepper.
- Spread in a single layer on rimmed baking sheet and bake for 15 minutes, stirring halfway through baking time. Cool 5 minutes.
- In a food processor, combine roasted chickpeas, mayonnaise, sun dried tomatoes, basil, lemon juice and salt + pepper.
- Process until smooth, scraping down the sides as necessary.
- *For a smoother spread or dip, you can add a little olive oil. I prefer mine with little bits and pieces of chickpeas.
This looks awesome! I really love that you roasted the chickpea for the dip – I can’t wait to try it!
Thanks Elsa! It’s so delicious! I can’t stop eating it!