This is excellent stuffed into or spread on pita bread, as well as on crispbreads and crackers. I like it best on fresh pumpernickel bread.
Recipe information
Yield
6 to 8 servings
Ingredients
One 16-ounce can chickpeas, drained and rinsed
1/3 cup soy mayonnaise
1/2 green bell pepper, finely diced
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
Preparation
Step 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!).
Step 2
Combine the mashed chickpeas in a serving container with the remaining ingredients. Mix together well, and serve.
nutrition information
Step 3
Calories: 121
Step 4
Total Fat: 4g
Step 5
Protein: 4g
Step 6
Carbohydrate: 17g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 264mg
