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Chipotle Chickpea Spread

December 11, 2015 By Cindy Ford Leave a Comment

It’s funny how a craving can lead to a new recipe…

After finishing the last bit of avocado, eating avo toast (my fave!), I was still hungry for more… and I’ll tell you, I love my avo toast a certain way when I make it… It’s got to have lemon or lime, salt, pepper, chipotle chili flakes, and Ninja Squirrel Sriracha sauce.

DSC_9828So basically, this spread/dip recipe came together because of my love affair of avocados and those two spicy condiments. Hey!  I love my hots!

To make the spread:

DSC_9783 Drain a can of chickpeas… reserving the liquid to make some awesome aquafaba meringues… (recipe to come… I hope).

 

DSC_9784Add half of the can of chickpeas to a food processor… (pay no attention to that avocado in the background… like I said, this recipe came after eating avo toast!)

 

DSC_9785Blend the chickpeas with a tablespoon of tahini and half a lemon (about 2 tablespoons).  YOWCH!  Squeezing that lemon for this put me in instant agony due to a scratch from yesterday. Note to self and lemon squeezers out there… use a tight bandage before squeezing citrus!

 

chiptole peppersOpen a can of chipotle peppers in adobo sauce. This is the brand that was in my pantry, but there’s several brands to choose from.

 

DSC_9787Pull a pepper out of the can, and put it in the food processor with the ground chickpeas. Take a little bite to test to see if it’s hot enough.

 

DSC_9790Add another pepper or two… (I like my hots!!!), if you dare.  I dare… boy, do I dare!

 

DSC_9791Add a half of a teaspoon of salt and 2 – 3 tablespoons of water. Blend until smooth.

 

DSC_9794Yikes!  Almost forgot the garlic!  Add a clove or two…. since I forgot to add it earlier, I used a garlic press.  However, chopped garlic is fine if you put it in with the chickpeas in the beginning of this recipe.

 

DSC_9798Add the remainder of the chickpeas, and pulse a few times.

 

DSC_9799Add a couple of tablespoons of chopped fresh onion and red pepper.

 

DSC_9801… and pulse a few more times.

 

DSC_9805Add some lightly chopped cilantro to the food processor.

 

DSC_9806… Pulse a few more times. Then serve.

 

DSC_9818

DSC_9811Serve with chips, garnished with extra cilantro and chipotle pepper flakes (if you have them!).

DSC_9834… or in my case, serve over toasted Ezekial Bread with extra chipotle chili flakes and Ninja Squirrel Sriracha!!!  ♥

Print
Yum
Chipotle Chickpea Spread

Ingredients

  • 1 can chickpeas (rinse and drained)
  • 1-3 chipotle peppers (in adobo sauce)
  • 2 tablespoons chopped onions
  • 2 tablespoons chopped red pepper
  • 2 cloves of garlic
  • 1/4 cup cilantro
  • 1/2 lemon (juiced about 2 tablespoons)
  • 2 - 3 tablespoons water
  • 1 tablespoon tahini
  • 1/2 teaspoon salt (or more to taste)

Instructions

  1. Pour a half of a can of chickpeas into a food processor. Add lemon juice, tahini, and chopped garlic. Blend until smooth.
  2. Add a chipotle pepper and 2 tablespoons of water to the food processor and blend until smooth (scraping the sides of the food processor to ensure all of the chickpeas are blended).
  3. Taste for heat. Add 1-2 more peppers to desired hotness. If necesary, add 1 more tablespoon of water for desired smoothness.
  4. Add the remainder of the chickpeas, and pulse a few times.
  5. Add chopped onion and red pepper and pulse a few times.
  6. Add lightly chopped cilantro to the food processor and pulse.
  7. Serve.
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Filed Under: Appetizer, Recipe Tagged With: Easy Vegan, Gluten Free Vegan, Spicy Vegan Recipe, Vegan Dip, Vegan Dip Recipe, Vegan Recipe

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Hi! I'm Cindy. Welcome to my site! I'm a vegan mama with an obsession with food and sloths. Read More…

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