This basil-forward chickpea spread combines the earthy, saltiness of feta cheese with the smooth texture of a dip that loves paninis as much as it does pita bread. As a bonus, it packs the health benefits of a leafy green without turning away vegetable-shy palates. The recipe yields enough to fill more than a 16 oz mason jar.
-
3 cups canned salt-free chickpeas, drained, 2 tbsps water reserved
-
1/3 cup feta block packed down
-
1 cup basil sprigs including stems
-
3 cloves garlic
-
2 tbsps pine nuts
-
1/2 cup olive oil
-
1 tbsp tahini
-
1/2 tbsp sea salt
Heat olive oil in a small or medium saucepan. When small bubbles occur, add garlic and toasted pine nuts. Cook 30-40 seconds until a golden brown color appears. Remove from heat.
In a food processor, puree drained chickpeas, basil, feta, saucepan ingredients, tahini, and chickpea water. By hand, mix in sea salt and Mediterranean Seasoning Blend.