Makers Monday (Foodie Edition): Chickpea, Basil & Roasted Sweet Pepper Sandwich Spread

Makers Monday by Holey Socks Art

 

That’s right! Today we are in the kitchen. The hubby and I are on a health food kick >again< and so I have been busy making- just in another way! Veggies are not Hubs’s go-to food, by any means. He is definitely a meat and potatoes type of guy. The kids, well, that’s a horse of a different color. So, I am constantly looking for ways to add veggies to the menu- after all, I would be happy to cut the meat out near completely.

 

Spring is an amazing time indoors as well as outdoors. Produce starts to become more affordable & of better quality and simple, cold foods seem to be more satiating than the heavy, savory foods of winter. Fresh is the flavor of spring. Salsa, cucumbers, salads. Fresh never tasted so good! Sandwiches are an easy, quick, and delicious lunch. What I can’t stand, though, are dry sandwiches. My hubby and the kids eat meat on bread. That’s it. No veggies, no dressing, no cheese. Ugh. Hubs is deathly afraid of mayo & mustard so the girls are by default deathly afraid of them as well.

 

So if you didn’t notice, that meant NO VEGGIES. Not even lettuce, people. And if you think he is eating his on the side, well you are sadly mistaken. That’s when I started thinking outside of the box and surfing Pinterest for inspiration. There were lots of great recipes for enhancing mayo and other great recipes that had a ton of novelty ingredients. I wanted to make something with as few ingredients as possible and preferably with things I already had around the house. Eventually I ended up with this:

SandwichPhoto

 

Now I know, you might not have chickpeas laying around. To be honest I wouldn’t either if my kids didn’t love chickpeas (aka garbanzo beans) so! On of those things they tried at daycare and were hooked on. They will eat them straight from the pot or can. My husband, well, this was going to be an experiment. I think for him it’s mostly mind over tastebuds. Turns out, he loved it!

 

You can adjust the amounts of any of the flavors dependent upon your personal preferences. Personally, I am currently in love with fresh basil and would have been happy to add more, however, I wasn’t sure the kids would take to that much.  I prefer to use dry chickpeas vs canned. They take a bit more planning and preparation, but I feel like the texture is better and then I am able to control the amount of sodium, etc that is used. You can certainly use either.

 

Ingredients:

  • 1 can of chickpeas (or 1 cup of dried chickpeas soaked overnight then boiled 2 hours)
  • 5 leaves of FRESH basil (dried just won’t do)
  • 5 small sweet peppers (may sub 1 large red pepper)
  • 5-6 sundried tomatoes in oil (optional)
  • 2 Tbsp. Olive oil (or oil from jarred tomatoes).
  • 1/2 c. water
  • dash of salt (to taste)
  • dash of black pepper (to taste)

 

 

First, start by roasting your sweet peppers. I simply halve them and place them on a foil-lined cookie sheet under the broiler. Once charred, remove and place in paper bag outside to cool. *You can always cheat and buy your pepper roasted if you are short on time or patience. Once they are cooled, remove & discard blackened skin.

Makers Monday Foodie Edition
While you are waiting for the peppers to cool, go ahead and prep your chickpeas. Place them in your food processor and blend them until they are a relatively smooth consistency. Add the oil during processing. If more moisture is needed, slowly add the allotted water until it reaches your preferred consistency. *You can certainly use more oil or broth, however, I chose water in order to cut down on calories. You shouldn’t need the entire 1/2 cup.

 

Photo-May-05,-5-10-09-PM

 

Once it has been processed, add the remaining ingredients to the food processor and pulse until ingredients are chopped and mixed. And that’s it! You are left with an amazingly simple, healthy, and flavorful sandwich spread. It works well as a veggie dip, too! After all, it’s not that far off from humus. I’ve been enjoying it on THIS pita bread. It’s so soft and delicious and puts all other bread to shame! (I’m not being paid to say that, I just really believe it! For you yocal-locals I snagged mine at Cashwise).  Don’t forget to use your Holey Socks Art recipe cards I made you last fall and tuck this one in your box toward the front. You’re gonna love it.

 

Makers Monday: Chickpea, basil & sweet pepper sandwich spread

 

 

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