Sesame Chickpea and Carrot Spread

Sesame Chickpea and Carrot Spread

handy vegan recipe

From our friends at My Whole Food Life

As you know, when eating whole foods deli meat is not an
option anymore. That is when quick and easy spreads come in handy.
Being fridge friendly for up to a week, this Sesame Chickpea and Carrot spread
is perfect to enjoy in a sandwich with a hot bowl of soup for dinner, or
quickly spread on a sprouted grain whole wheat tortilla with some greens, roll
up and you got yourself a healthy lunch.


2 x 14 oz cans chickpeas, drained & rinsed

1/2 cup warm water

1/3 cup tahini

2 tsp sesame oil (avocado or olive oil are OK)

1 1/4 tsp salt

1 tsp garlic powder (more or less to taste)

Ground black pepper, to taste

Red pepper flakes or Tabasco, to taste

1 cup carrots, coarsely grated & packed

Whole grain bread or tortillas, arugula and
tomatoes, for serving (use your imagination)


In a large bowl, add chickpeas, water, tahini,
sesame oil, salt, garlic powder and black pepper; mash with a potato masher
until spread of desired consistency forms. I like mine with chunks of
chickpeas. Add carrots, mix well and add red pepper flake or Tabasco to taste
(I left it out to keep spread kid friendly).

To serve, spread on whole grain bread (toasted)
or tortilla, top with a few tomato slices and arugula.

Storage Instructions: refrigerate spread in a
glass container for up to a week.


Add less salt if using canned beans.

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