I am so glad I found this recipe. I make a lot of spreads and definitely a lot of different chickpea spreads but this one really stands out. I like chickpeas spreads generally but I often find they can be a bit dry, so I have to top them with olives or pickled peppers or fresh vegetables. That tastes great but I am still glad to have found this version where most of the veggies are included in the spread so you don’t necessarily have to add something on top. If you use nutritional yeast the spread will be vegan, but you can replace the nutritional yeast with Parmesan or Pecorino. I tried both versions and liked them both just the same.
I found this recipe on Love and Lemons and didn’t change it much. You can find the original here.
- 1 can artichoke hearts in oil, drained and patted a bit dry
- ½ cup raw sunflower seeds
- ½ water
- ⅔ cup cooked chickpeas
- 1 garlic clove
- ½ teaspoon Dijon mustard
- juice of ½ small lemon
- ½ cup nutritional yeast or Parmesan
- salt and pepper
- a handful frozen kale, defrosted
- 3 teaspoons olive oil
- 2 tablespoons chives
- red pepper flakes
- Place ½ a can artichoke hearts, sunflower seeds, water, ½ cup chickpeas, garlic, mustard, lemon juice, nutritional yeast, salt and pepper in the food processor. Mix until creamy and adjust seasoning.
- Cook the defrosted kale in 1 teaspoon olive oil very shortly, set a little bit of it aside for the garnishing later. Add to the dip together with the other half can artichokes, which have been finely chopped. Add the chives as well and mix everything together.
- Cook the rest chickpeas in 2 teaspoons olive oil until lightly brown and crunchy. Add them on top of the spread together with the rest kale and the red pepper flakes.
- Serve with toasted bread or crisp bread.