Spicy Roasted Chickpeas & Spread

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Basil, dried leaves
  • 1 (14.5 ounce can Chickpeas
  • 1/4 cup Sun-dried tomatoes, oil packed

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1/3 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 2 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tsp Olive oil

Found on oatandsesame.com

Description

Ingredients

• 1 (14.5 ounce) can chickpeas, drained and rinsed
• 2 teaspoons olive oil
• ¼ teaspoon cayenne pepper
• Salt and freshly ground black pepper
• ⅓ cup mayonnaise
• ¼ cup oil-packed sun-dried tomatoes
• 2 Tbsp fresh lemon juice
• ½ tsp dried basil leaves
• Salt and freshly ground black pepper

Directions

• To make the spicy roasted chickpeas, preheat oven to 400°F.
• Spread rinsed chickpeas on a clean kitchen towel and rub to dry. Toss chickpeas with olive oil, cayenne, ¼ teaspoon salt, and ⅛ teaspoon pepper.
• Spread in a single layer on rimmed baking sheet and bake for 15 minutes, stirring halfway through baking time. Cool 5 minutes.
• In a food processor, combine roasted chickpeas, mayonnaise, sun dried tomatoes, basil, lemon juice and salt + pepper.
• Process until smooth, scraping down the sides as necessary.
• *For a smoother spread or dip, you can add a little olive oil. I prefer mine with little bits and pieces of chickpeas.