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Surviving Gluten-free

Saturday, February 17, 2007

SUNDRIED TOMATO & CHICKPEA SPREAD

1 clove garlic
15-1/2 oz.
chickpeas
3 T. fresh
lemon juice
salt and pepper
1/4 c.
olive oil
1/4 c.
chopped sundried tomatoes

1. Dump in food processor and blend away till smooth. Let it rest for a while so the flavors can meld and blend.


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Posted by Elizabeth at 10:50 AM

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Blog Archive

  • ▼  2007 (27)
    • ►  April (2)
    • ▼  February (25)
      • FIERY CHIPOTLE RICE & SAUSAGE
      • SUNDRIED TOMATO & CHICKPEA SPREAD
      • PEASANT STEW
      • CHICKEN, RICE, & ARTICHOKE HEART CASSEROLE
      • CHICKPEA, CHICKEN AND ZUCCHINI STEW
      • PUMPKIN CHEESECAKE
      • CANNELLINI STEW WITH SAUSAGE & KALE
      • SPICY CHICKEN SOUP
      • BARBECUED EGGPLANT & LENTILS
      • BREAKFAST CASSEROLE
      • CHOCOLATE SILK PUDDING
      • CHOCOLATE APPLESAUCE BREAD
      • ROASTED RED PEPPER SOUP
      • VEGGIE MEATLOAF WITH CHECCA SAUCE
      • BBQ TURKEY & BEANS
      • INDIAN-SPICED LENTILS AND RICE
      • SLOPPY TURKEY JOES WITH CORN
      • JEWELED QUINOA
      • CASHEW MILK
      • PUMPKIN-CRANBERRY MUFFINS
      • BUTTERNUT SQUASH SOUP
      • 3-A-DAY MUFFINS
      • SPINACH, PORTABELLO MUSHROOM & ARTICHOKE HEART SOUP
      • LEBANESE EGGPLANT DISH
      • CHICKEN CACCIATORE SOUP

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Elizabeth
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