We just ate this for supper on rye bread (also from the discount grocer—gotta love that place).
1 16-oz. can chickpeas, drained and rinsed
1/3 cup Vegenaise
½ green bell pepper, finely diced
1 TBSP fresh lemon juice
½ tsp ground cumin
1. Mash the chickpeas coarsely (either by hand with a fork, or pulse on and off in a food processor until coarsely mashed—don’t puree).
2. Combine the mashed chickpeas in a serving container with the remaining ingredients. Mix together well, and serve.
From The Vegetarian 5-Ingredient Gourmet by Nava Atlas—one of my favorite cookbooks ever.
Subscribe to:
Post Comments (Atom)
2 comments:
sounds a bit like hummus!
yes, i thought it would taste more like hummus than it does. the vegenaise gives it a little kick.
Post a Comment