PP Italian Chickpea Spread

Chef:  Terri Edwards
Makes:  4 Servings
Prep Time:  5 minutes  (This time does NOT include several hours of chilling)





  • 1 15 oz can of chickpeas or 1 ½  cup fresh cooked
  • ¼ c water
  • 1 T balsamic vinegar
  • 1 clove garlic
  • 2 T fresh cilantro
  • ½ t basil 
  • ½ t oregano
  • Salt and pepper to taste
  • ½ t smoked paprika



  1. If using canned chickpeas, drain and rinse in a colander to remove salt and preservatives.
  2. Combine all ingredients in a blender or food processor and blend into a smooth paste.  Stop to scrape down the sides of blender when necessary
  3. Place in airtight bowl and chill several hours or overnight to allow flavors to blend. 
  4. Serve with fresh cut vegetables, pita bread, or on a sandwiches.  


  1. Keeps 5-7 days in the refrigerator.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/




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