Get ready to back to school with this tasty and nutritious chickpea spread!
- 15.5 oz organic canned chickpeas, rinsed and drained
- 8oz GO VEGGIE Chive and Garlic Vegan Cream Cheese
- 2 tbsp brown mustard
- 6 basil leaves, roughly chopped
- 1 tsp lemon juice (optional)
- ¼ tsp salt
- Combine all the ingredients in the food processor and pulse until incorporated (pulse less for a chunkier consistency)
A few years ago we watched as hummus took the world by storm. Back then we couldn’t be happier about it. While most of the planet is hung up on avocado at the moment (don’t get us wrong, so are we!!!)) we still can’t get enough of the chickpea.
Whether you’re needing a dip, an appetizer, or a spread to add to a sandwich or other food – there is a chickpea-based blend for
every purpose and every occasion. This spread is no exception.
With back to school right around the corner, this chickpea spread is a hearty, nutritious addition to school lunches that everyone will enjoy. Especially those suffering from food allergies! ( which we were surprised to learn affect approximately 15 million Americans ).
Beyond the dreamy taste and texture, this spread is free of dairy, gluten, cholesterol and lactose. It’s also made with healthy coconut and has 25% less saturated fat than similar recipes featuring regular, dairy-based cream cheese. For those with dietary restrictions, it is worth noting that this recipe is not only good but good for you!
Kid and adult friendly, this recipe can be used as a sandwich spread, as a dip to enjoy with veggies and crackers and even as a vegan substitute for mayo on your favorite mayo based salads.
This post is sponsored by GO VEGGIE. Thank you for supporting the brands that support May I Have That Recipe.