This low-fat Italian Chickpea Spread is delicious on sandwiches or served with fresh vegetables and pita bread.
I was playing around, adapting a recipe from Dr. Neal Barnard, and this spread happened in my kitchen. It’s satisfying and light!
My husband tried it and said, “This is reeeally good!” We will be making it again!
You can use either freshly cooked dried beans or canned chickpeas, also known asgarbanzo beans, in this recipe.