Do you ever have leftover cooked chickpeas in the fridge? Previously I would cook extra chickpeas to use the next day for a different meal, since soaking and cooking can be quite time consuming. Recently though we’ve started to soak and cook three or four batches of chickpeas or other beans at a time. Then once they are cooled we freeze them in two cup portions. It’s so great being able to pull out already soaked and cooked beans for a last minute dinner idea. If you have frozen cooked chickpeas or some sitting in the fridge, this Thai Chickpea Spread is simple and quick to blend up for a tasty and filling snack.
It’s hard not to eat it by the spoonful! It’s delicious with a kick of spice from fresh garlic and chill powder, balanced with hints of sweetness from the dates. Your taste buds will thank you and if you plan on sharing you better double the recipe!
I always make this somewhat on the chunkier side, but you could blend it until completely smooth turning it into a Thai Hummus instead…mmm, I might try that next time. But for now I love the texture with bits of sweet dates. I’ve also spread this mixture on bread and topped it with vegetables like shredded carrots, cucumbers, cilantro and srirracha mayo. You can also serve this on cucumber slices for a tasty party appetizer.
- 1 Garlic Clove, minced
- 2 Dates, pitted and chopped
- 2 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- ½ tbsp Lemon Juice
- 2 tbsp Fresh Cilantro
- ¾ tsp Sea Salt
- Pinch of Chili Powder
- 1 cup Chickpeas, cooked
- 1 tbsp Raw Sesame Seeds
- Place minced garlic, chopped dates, sesame oil, rice vinegar, lemon juice, cilantro, sea salt, chili powder and chickpeas in a food processor.
- Pulse until the chickpeas are broken down but still remain a bit chunky for texture.
- Stir in the sesame seeds.
- Enjoy with a handful of crackers for nutritious and filling snack. Or serve on cucumber rounds as a tasty appetizer.