Monday, October 14, 2013

Vegetarian Chickpea Spread

This recipe is deliciously addicting. When I come across something extra yummy like this, I know I must share it with readers!

It is husband and grandpa approved!

It could be used as a dip with pita chips or pretzel chips or Fritos, a spread for sandwiches, a fill for lettuce tacos, or a topping for salad. The flavor is amazing, y'all have to try it! 

Vegetarian Chickepea Spread
1 can garbanzo beans, drain and rinse
1 stalk celery, chopped
1/2 onion chopped (omit this if you are pregnant and they upset your tummy like me!)
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 tablespoon dill weed (this is a great mix from Pampered Chef)
Salt and pepper to taste (let somebody else do this since taste buds are weird in pregnancy)
Additions from our family:
Sweet peppers chopped
Hard boiled egg chopped (no longer a vegetarian dip if you do, haha!)
Roma tomato chopped and drained

A friend doesn't like mayo so she can go without (less creamy, still good) or add mushy up avocado (yum), olive oil, or mustard. 
  1. Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Here is the the original recipe.