Warm chickpea & sunflower herb spread
A soft, savoury chickpea and seed spread with basil and oregano.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Blend the cooked chickpeas, sunflower seeds, herbs, garlic, corn flour, lemon, nutritional yeast and water until smooth.
- 2
Transfer to a small saucepan. Cook over medium-low heat, stirring, until bubbling and thickened, about 8–10 minutes. Add a little water if needed.
- 3
Serve warm as a spread or cool and refrigerate promptly.
This is a soft spread. It is not assumed to set into tofu or cheese, and it is not a fermented product.
Shared with care.
Credited clearly.
The source calls this “tofu” and says to blend and cook on medium heat. We present it as a soft spread because firmness is untested. Cup-to-weight conversions, cooking duration, portions and optional salt are editorial adaptations. The source gives conflicting teaspoon/tablespoon lemon amounts; this version uses 1 tbsp.
Original ingredients, translated: 1 cup cooked chickpeas, half a cup sunflower seeds, basil, oregano, 1 tsp corn flour, garlic, lemon juice, 3 tbsp nutritional yeast; blend with half a cup water and cook on medium heat.
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