1 15 ounce can chickpeas drained
\n2-4 tbsp water
\n1 tbsp roasted garlic olive oil or 1 tbsp. olive oil plus 1 clove of garlic minced
\n1 tsp Italian Herb Mixture *
\n\u00c2\u00bd teaspoon salt, or to taste
\n1-3 tsp balsamic vinegar or freshly squeezed lemon juice<\/p>\n
Combine the chickpeas, 2 tbsp water, the oil, garlic, herb blend in food processor and process until smooth scraping down the sides of the bowl as needed. Add a bit more liquid if necessary to create a thick but spread able consistency and salt to taste (or make slightly thinner for a dip). Taste and add a little balsamic vinegar or lemon juice if you want to intensity the flavors.<\/p>\n
Makes about 1 \u00bd cups.<\/p>\n
Chickpea salad dressing: Thin the spread with tomato juice and balsamic vinegar to taste. Add salt and pepper to taste.<\/p>\n
Italian Herb Mixture<\/p>\n
1 tbsp oregano
\n1 tbsp basil
\n2 tsp thyme
\n2 tsp rosemary
\n1 \u00bd tsp fennel seeds
\n1 tsp crushed pepper flakes (optional)<\/p>\n
Combine all of the herbs in a small wide-mouthed jar. Shake well. Store in a dark, cool place for up to 3 months.<\/p>\n
*I made a small amount guessing at proportions and put in the coffee mill to grind the pepper flakes and fennel seeds.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 15 ounce can chickpeas drained 2-4 tbsp water 1 tbsp roasted garlic olive oil or 1 tbsp. olive oil plus 1 clove of garlic minced 1 tsp Italian Herb Mixture * \u00c2\u00bd teaspoon salt, or to taste 1-3 tsp … Continue reading