Sun Dried Tomato And Chickpea Spread Recipes

SUN DRIED TOMATO CHICKPEA BURGERS

Steps:

• In a food processor blend the chickpeas, red onion, garlic, sun dried tomatoes, basil leaves and blend until smooth. You can do this in a blender if you don't own a food processor, but you'll need to add ingredients one at a time and stop to scrape down the sides more frequently.
• Add the ground almonds, salt, and pepper and continue to blend until everything is evenly incorporated.
• Transfer to a bowl, cover, and refrigerate for at least 20 minutes. This will help firm up the mixture so they are easier to mold into patties in the next step.
• Mould the chickpea mixture into 5 patties. If your mixture is too sticky you can add a little extra almond flour, just try not to add too much because you don't want the burgers to be crumbly.
• Place the patties onto a lined/greased baking tray. Brush each side with the olive oil and then bake for 30-35 minutes or until golden at 400°F/205°C.

SUN-DRIED TOMATO CHICKEN SALAD RECIPE

Steps:

• In a food processor, blend the sun-dried tomatoes (including their oil), garlic and basil until it forms a paste. Transfer the mixture to a large mixing bowl then stir in ¼ cup of Parmesan and set aside.
• Drain, rinse and allow chickpeas to dry then transfer to the mixing bowl with the pesto.
• If you're adding nuts, toast them in a dry skillet over medium heat, tossing frequently. The nuts are toasted perfectly once you can just smell their aroma. Transfer to a plate to cool before adding them to the bowl with the chickpeas.
• Add lemon juice and red onion to the chickpeas and pesto mixture then stir until completely combined. Season to taste with salt and pepper then garnish with shaved Parmesan. This dish is best served at room temperature or slightly warm. Enjoy!

SUN-DRIED TOMATO SPREAD

Steps:

• In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

SUN-DRIED TOMATO AND CHICKPEA SPREAD

Steps:

• In a medium bowl, mash the chickpeas. You don't want purée. You still want chunks, don't you?.
• Add the rest of ingredients.
• Mix well.
• Put in the refrigerator and let sit for a couple of hours, to let the flavors combine.
• Use as you would use hummus, or use it as a sandwich spread.

CHICKPEAS WITH SPINACH AND SUN DRIED TOMATOES

Steps:

• Prepare your ingredients. Cut the onion and ginger, gather your lime juice, cut the dried tomatoes into small slices and collect all the remaining ingredients.
• Heat a pan and add the coconut oil. Then add onions and salt and simmer over low heat until the onions are soft without being burned. Once ready, add garlic powder, dried tomatoes and ginger. Allow to simmer for 2-3 minutes and then add the chickpeas. At this point, you can turn on the temperature and let the chickpea get a golden colour.
• Lower the heat again down and add the spinach little by little. Then add the coconut cream, stir and add just a little water to thin up the cream. Add the spices and lime juice and let simmer 3-4 minutes, until the liquid gets a nice thick texture. Taste and season it accordingly.
• Serve immediately, if you leave it, the vegetables will "lose" their green colour. Decorate as you wish and enjoy!
• You can serve with quinoa or brown rice.

SUN-DRIED TOMATO SPREAD OR DIP

Steps:

• In a medium bowl, blend softened cream cheese with mayonnaise and plain Greek yogurt.
• Add the chopped sun-dried tomatoes and Parmesan cheese, blending well.
• Add in the chives, basil, garlic, salt, and pepper, blending all ingredients well.
• Scoop mixture into a serving bowl and garnish with chopped chives or green onions. Spread on bagels or serve with fresh veggies and/or crackers.

SUN-DRIED TOMATO HUMMUS

Steps:

• Puree the chickpeas, sundried tomatoes, tahini, garilc, lemon juice and oil in a food processor adding more oil or water if necessary to bring it to the consistency that you like and salt, pepper and cayenne to taste.

CHICKPEA FLOUR BREAD WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop.
• Soak the ground flax seeds with the water in a small bowl and let sit for 5 minutes to thicken up.
• Preheat an oven to 350°F. Lightly grease a 9-inch square baking dish with oil. Line with parchment paper, leaving enough to hang over the sides. Lightly grease the paper.
• In a large bowl, whisk together the chickpea flour, nutritional yeast, baking powder, baking soda, basil and sea salt.
• In a medium bowl, whisk together the flax seed and water mixture, almond milk, olive oil and sugar until well combined.
• Stir the wet mixture into the dry mixture until just blended. Stir in the spinach and sun-dried tomatoes. Transfer to the prepared pan and spread evenly.
• Bake for 25 minutes, until the edges are golden brown and a cake tester inserted into the middle of the bread comes out clean. Leave the bread to cool in the pan for 10 minutes. Lift the bread out of the pan using the edges of the parchment paper and transfer to a wire rack to cool. Remove the paper, transfer to a cutting board, and cut into 16 pieces.
• Notes: I made this recipe vegan by using a flax seed mixture, but you could use two eggs instead. The almond milk can be replaced with dairy milk. A 1/2 cup of crumbled feta or goat cheese could be used instead of the nutritional yeast. Stir it in with the sun-dried tomatoes and spinach.

CHICKPEA SPREAD

Steps:

• Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot griddle pan or in a cast-iron skillet, grill until tender and slightly char-marked.
• In a food processor, combine the grilled onion, sun-dried tomatoes, garlic, shallots, basil, and cumin. Pulse into a chunky purée. With the motor running, slowly drizzle in the olive oil, then the lemon juice. The mixture should be quite smooth.
• Transfer to a large bowl and add the Chickpea Confit. Fold together to blend. Return to the food processor in batches, and purée until the mixture is smooth and thick. Season to taste with pepper and salt (if the sun-dried tomatoes are very salty, you may not need much). The texture is a matter of taste; if it is very thick, add a little more olive oil to yield a creamier result. Well covered, the spread will last for at least a week in the refrigerator.
• For two different textures, puree half the spread until very smooth and pale, and leave the other half chunky.
• If you refrigerate the spread overnight, you can return it to a nice creamy texture by rewhipping in the food processor (pulse on and off for 1 minute).
• The Wedge: Cut a small triangle of pita and smear with Chickpea Spread. Top with a pinch of crumbled feta and some sliced scallions, picked sprigs of parsley or dill, and a few slivers of olive.