chickpea spread

Spicy spread from the


480g cooked chickpeas (1 large can)
1 onion, chopped
1 carrot, thinly sliced
1 clove garlic, pressed
juice of 1/2 lemon
1 tsp herbal salt
1 tsp curry
1 pinch cayenne pepper
2 tbsp Alsan (vegetable margarine)
1 tbsp tahini (sesame paste)
1/2 bunch parsley, chopped


(If you want to soak the chickpeas yourself, you should leave 200 g dried chickpeas for about 12 hours in 600 ml of water (or more). The next day: Simmer the chickpeas for 60-90 minutes with some vegetable stock.

Stew onions, garlic and carrots in margarine for 5 minutes until al dente.
Blend the drained chickpeas and add all other ingredients. Blend until smooth, let it cool in the refrigerator.