- 1 can Chickpeas or 2 cups chickpeas cooked in pressure pot – keep liquid
- 1/2 Cup Mayonnaise – can be vegan or not
- 1/2 a raw onion chopped fine
- 1/4 Cup chopped Cilantro
- Red peppers – about 1/2 a small one – depends on taste.
- 2 large cloves of Garlic
- Salt and Pepper to taste
- 1 Tablespoon Soya sauce
- Spanish Smoked Paprika – to taste ( Woolworths)
- 1/2 Teaspoon Dijon Mustard
- Lemon Juice to taste
- Honey/ Sugar to taste
Place all the ingredients in a blender, blend well. Add a drop of Chickpea Liquid if mixture is too stiff. Taste and see what you prefer – I prefer a sweet and sour flavor so I add either more Lemon or Sweetener.
Keep in an air tight container in the fridge.
This spread goes well with Avocado on toast, on a salad sandwich. I’ve used this spread as a topping on a pasta dish in place of cheese. This is such a versatile spread/dip. Use it with crackers or chips too
