Guest Post: Clean Eating Sesame Chickpea and Carrot Spread
Try this Guest Post: Clean Eating Sesame Chickpea and Carrot Spread recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- ground black pepper to taste
- 1 1/4 tsp salt
- 1/3 up tahini
- 2 x 14 oz cans chickpeas drained & rinsed
- 1/2 cup warm water (i use boiling water)
- 2 tsp sesame oil (avocado or olive oil are ok)
- 1 tsp garlic powder (more or less to taste)
- red pepper flakes or tabasco to taste (optional)
- 1 cup carrots coarsely grated & packed
- whole grain bread or tortillas arugula and tomatoes, for serving (use your imagination)
- Carbohydrate 0.118818333333333 g
- Cholesterol 0 mg
- Fat 0.00597666666666667 g
- Fiber 0.0485833333333333 g
- Protein 0.020075 g
- Saturated Fat 0.00179666666666667 g
- Serving Size 1 1 recipe (0g)
- Sodium 0.0806666666666667 mg
- Sugar 0.070235 g
- Trans Fat 0.000256666666666666 g
- Calories 0 calories
In a large bowl, add chickpeas, water, tahini, sesame oil, salt, garlic powder and black pepper; mash with a potato masher until spread of desired consistency forms. I like mine with chunks of chickpeas. Add carrots, mix well and add red pepper flake or Tabasco to taste (I left it out to keep spread kid friendly).To serve, spread on whole grain bread (toasted) or tortilla, top with a few tomato slices and arugula.Storage Instructions: refrigerate spread in a glass container for up to a week.
