Disclaimer: this is not hummus! It started with me trying to find an ultimate recipe for a vegan tuna salad, ended up with not so tuna – like salad but two yummy spreads! I would say it’s even better.. Why? The vegan chickpea spread duo is easy to make, takes same amount of time as it would be making one and it’s more fun to have two kinds of spreads! I recommend them not only for breakfast but also it can be a good snack for your parties or holidays.
Tips and insights:
- I soak 1 cup of chickpeas, cook them with a little bit of soda and make both spreads from all of them
- make your own mayo – recipe is here
- although if you want to avoid mayo, you can use unsweetened yoghurt instead
- for the red onion, you can sub it with spring onion if you wish to
- curry spread would be tasty with coriander instead of parsley
- vegan chickpea spread can be served with bread, as a dip, in a sandwich, wrap or just on a lettuce leaf!
You will need:
- For curry spread you will need:
- 250g cooked chickpeas
- 1 small red onion (around 30g)
- 100g pickle/ gherkin
- 5g parsley
- 4 tbsp mayo
- 2 tsp curry powder
- 1/2 tsp salt
- .
- For the sea-y spread you will need:
- 250g cooked chickpeas
- 1 small red onion (around 30g)
- 20g soaked wakame
- 4 tbsp mayo
- 5g dill
- 1/2 tsp black pepper
- 1/2 tsp salt
What to do?
- mash the chickpeas with a fork
- dice onions, gherkin, herbs, seaweed
- mix all the ingredients together (obviously - if you are making both of the spreads, use two bowls)
Enjoy!