Moroccan Chickpea Spread

PREP: 15 minutes | COOK: 0 minutes | YIELD: 2½ cups

Like hummus, this spread is based on chickpeas a hearty legume high in protein and starch. Throw in some truly Moroccan ingredients, like cumin and turmeric, and you’ve got yourself a tasty spread that’s sure to disappear in as little time as it took to make it!

2 cups cooked, rinsed and drained or 1 x 15-oz (440 ml) BPA-free can no-salt-added chickpeas

1 carrot, peeled, trimmed and chopped

1 large clove garlic

½ cup (120 ml) sun-dried tomatoes, not in oil, rehydrated, drained and liquid reserved

1 tsp (5 ml) ground cumin

½ tsp (2.5 ml) turmeric powder

½ tsp (2.5 ml) smoked paprika

¼ tsp (1.25 ml) ground cinnamon

Pinch cayenne, or to taste

2 Tbsp (30 ml) tahini (sesame seed paste)

1 Tbsp (15 ml) extra virgin olive oil

¼ cup (60 ml) fresh lemon juice

½ tsp (2.5 ml) sea salt

¼ tsp (1.25 ml) freshly ground black pepper

¼ cup (60 ml) cilantro

2 Tbsp (30 ml) fresh mint

Add all ingredients except cilantro and mint to a food processor, and pulse-blend until finely chopped. Mixture will be thick. Add reserved sun-dried tomato water, 1 Tbsp (15 ml) at a time, until spread comes together. You may need up to ½ cup (120 ml) of tomato water. If you run out of tomato water, you can use low-sodium vegetable broth or plain water.

Once desired consistency is achieved, add cilantro and mint, and let processor whirl for about 1 minute or until herbs are blended into the spread.


You can serve this spread with vegetable crudits, baked whole-grain tortilla chips or Bring the Heat Baked Blue Corn Chips (recipe follows). It is also adds a healthy zip to sandwiches and wraps.


Calories: 84 | Calories from Fat: 34 | Protein: 3 g | Carbs: 8 g | Total Fat: 4 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 21 mg | Cholesterol: 0 mg