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Vegan Chickpea Pumpkin Spread

  Chickpeas 1 Can (10 oz), drained
  Garlic 3 Clove (15 gm), minced
  Tomato paste 1 Tablespoon
  Pumpkin puree 6 Tablespoon
  Sriracha/Chili sauce To Taste
  Nutritional yeast 1 Tablespoon
  Onion powder 1⁄2 Tablespoon
  Tomato 1 Tablespoon
  Lemon pepper/Black pepper To Taste
  Kelp granules/Sea taste 1 Pinch
  Baby spinach 2 Tablespoon, chopped finely
  Fresh lemon 1 Medium
  Pumpkin seeds 1⁄2 Cup (8 tbs)

1. In a mixing bowl, partially mash the chickpeas.
2. Next, add minced garlic, nutritional yeast, sriracha hot sauce, tomato paste, pureed pumpkin and onion powder. Mix it well.
3. Add chopped tomatoes, baby spinach and lemon pepper, season with sea salt or kelp granules. Mix it all well.
4. Put it into the fridge for an hour.
5. Add spicy pumpkin seeds.

6. Serve it as bread spread or with cracker, salad, sandwiches, pasta or stir fries.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes

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