Chickpea Spread

Chickpea Spread Recipe

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Vicki Butts (lazyme)


This is a Greek version of hummus that captures the soul of the Mediterranean. For this recipe, be sure to use premium-quality imported sun-dried tomatoes; they should be plump and soft with red hue.

From How to Roast a Lamb: New Greek Classic Cooking.


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1 quart
20 Min
Food Processor


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  • 1/2
    spanish or sweet onion, thickly sliced
  • ·
    extra virgin olive oil
  • ·
    kosher salt
  • ·
    cracked black pepper
  • 40 large
    plump sun-dried tomatoes (about 2 cups)
  • 6 clove
    garlic, smashed
  • 2 large
    shallots, thickly sliced
  • 8
    basil leaves
  • 1 tsp
    ground cumin
  • 1 c
    extra virgin olive oil
  • 3 Tbsp
    fresh lemon juice

How to Make Chickpea Spread


  1. 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.
  2. In a food processor, combine the grilled onion, sun-dried tomatoes, garlic, shallots, basil, and cumin. Pulse into a chunky puree. With the motor running, slowly drizzle in the olive oil, then the lemon juice. The mixture should be quite smooth.
  3. 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.
  4. For two different textures, puree half the spread until very smooth and pale, and leave the other half chunky.
  5. 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).
  6. 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.

Printable Recipe Card

About Chickpea Spread

Course/Dish: Other Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Greek

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