Chickpea Spread with Herbs

pictured with
Bryanna Clark Grogan's
Gluten Free Yeast Bread

This wondrous recipe comes from Susan Voisin, whose creativity apparently is never ending with her steady supply of fat-free and low fat vegan recipes.   Just don't make the mistake of thinking fat-free means taste-free.  She has the unique gift of bringing together the tastiest ingredients, spices, and flavorings.

I, being one whose first priority is taste, and fat level being secondary, am constantly amazed at how fabulous her creations are.

This one is no exception.  She designed it as a dip or sandwich spread, but my husband plopped a large blob on top of some pasta, drizzled on some olive oil (there went the fat free part!!) and WHAT a combination that was!!

One of the ingredients in this recipe is a seasoning I'd never heard of:   Old Bay Seasoning.  Susan said you can substitute celery salt in lieu of this, but I'd urge you to see if you can find it since the Old Bay mixture includes mustard, paprika, mace, ginger, cardamom, allspice, and cinnamon along with the celery salt.  This added such complexity and layers of flavor to this dip/spread.

Our small town grocery store had it, which makes me think it is pretty easy to find at least here in the states.   I've found a couple websites that give a homemade version of it as well.

You'll note that one of the ingredients in this spread is okara, something one has TONS of when making your own soymilk or tofu.  Susan created this recipe as a way to utilize the never ending supply of okara, but notes that mashed tofu can be used as well.  As someone who makes soymilk and tofu on a regular basis, I am thrilled to find a tasty use for my okara (although my dog is less than pleased ... he used to get all of it!)

See also her other chickpea creation:  Curried Chickpea Salad

Chickpea Spread with Herbs

© Susan Voisin.  No reproduction without permission from the author.
See here for original post at FatFreeVegan blog.

1 1/2 cups cooked chickpeas
1/2 cup okara or tofu, mashed well
2 tablespoons Nayonaise (or other vegan mayo)
1/2 tablespoon Creole mustard
1/4 teaspoon Old Bay Seafood seasoning (or to taste)
2 teaspoons lemon juice
1 teaspoon soy sauce
1 rib celery, minced
1/2 teaspoon salt, or to taste
1 teaspoon fresh thyme leaves (or 1/4 tsp dried)
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
generous grating of black pepper

Mash the chickpeas well with a potato masher. Add all remaining ingredients and taste, adding more seasonings if necessary. Refrigerate until chilled. Serve as a sandwich filling, as a dip with crackers, or atop a bed of greens.

Brenda's notes:   I used the food processor to mash the chickpeas.   I really wondered if 1/4 teaspoon of the Old Bay Seasoning was enough, but for my tastes it was perfect.  Not being familiar with Creole mustard, I just used dijon mustard and a squirt of hot sauce.  Not having any fresh herbs on hand, I used both the dried thyme, as well as dried parsley (using about 1 teaspoon).   Since I don't use pepper in anything, I eliminated that ingredient.

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