A perfect vegan spread which makes a great alternative to hummus and other dips that are commonly available. The use of pickles in the spread gives the spread a wonderful tangy flavour while smoked paprika gives it a lovely rich smoky taste. You can use this as a sandwich spread, dip or topping on potatoes. Budget friendly too and it will keep in the fridge for 3-4 days.
Difficulty – Easy
Time – 15 minutes preparation
What’s good about it?
Chickpeas are a great vegan source of protein and rich in fibre to help stabilise blood sugar levels. They also provide a good source of manganese and B vitamins to help with energy production
- Place the chickpeas, coconut yogurt or mayo, spices and nutritional yeast flakes in a food processor and process until smooth.
- Add the remaining ingredients and pulse briefly keeping some texture.
- Scoop into a bowl and chill in the fridge until required
- Serve as part of a salad, topping for a sandwich or dip.
Did You Know?
Instead of chickpeas try a can of butter beans which are equally creamy and naturally sweet. You could also crumble up a nori sheet and add to the mixture as a way to provide some iodine to the recipe. Iodine is often low in people particularly vegans.
1 can x 400g chickpeas, drained and rinsed
2tbsp coconut yogurt or vegan mayo
1/2 tsp Dijon mustard
1/2 tsp garlic salt
1/2 tsp dried or 1tbsp fresh dill or parsley
1tbsp nutritional yeast flakes
1/4 tsp smoked paprika
black pepper to taste
1 spring onion, finely chopped
1 celery stalk finely chopped
2 slices pickled cucumber slices or gherkins, finely chopped