A great spread for sandwiches and salads, toasts and pizzas. Veggie based and full of rich flavors.
1 can chickpeas, rinsed and drained
1 carrot, peeled and quartered
1 clove garlic
2 green onions
1 Tbsp purple onion
Palmful fresh parsley leaves
8 oz marinated artichoke hearts, drained
2 Tbsp good real mayonnaise
dash red pepper flakes
Pulse the carrot and garlic together in a small food processor, until finely ground.
Transfer to a bowl. Add the chickpeas to the processor and pulse only a few times to just break up the beans to a very coarse mix. Transfer to bowl with carrots. Add the green and purple onion along with the artichoke hearts to the processor and pulse to a fine chop. Add to the bowl with the chickpeas.
Add the mayonnaise and red pepper flakes to the mix and stir well. Salt and pepper to taste. Chill in the refrigerator.
Serve in sandwiches, pitas or as a salad on greens.
Serves 4 in sandwiches or served as salad.
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