Lemony Garbanzo Spread

One of the other dishes I made to take with us on our latest evening of wining More Wine, More Nibblies was a lemony garbanzo spread, or as it is known in Italian, the Pure di Ceci al Limone. It always sounds so much more exotic and romantic in Italian than it does in English. I think that makes it tastes better too. 🙂

This healthy, traditional Mediterranean spread is made from garbanzo beans, also known as chickpeas, has added zest and zing to centuries of eating and enjoying breads of all kinds. It is also good as a dip for fresh crispy vegetables. It is similar to hummus, but it has its own style and personality as well. Hummus is not as lemony and usually has a smoother, creamier texture. This delicious spread has a very distinct lemony flavor and is a thick spread that went perfectly with my olive bread and the roasted peppers or peperoni arrosti. All the flavors just really complimented each other very well.

Just like the roasted peppers in balsamic vinegar, this was yet another very easy, simple dish to make, using only a handful of everyday ingredients.

Lemony Garbanzo Spread or Pure di Ceci al Limone

1 can of garbanzo beans, drained and rinsed

1 TBSP garlic

2 green onions, sliced

2 TBSP lemon juice

2 TBSP extra virgin olive oil

1/4 tsp salt or a little fleur de sel

1/4 tsp black pepper

2 TBSP plain yogurt

Just place everything in the food processor and pulse it up until it is a thick, creamy spread. You can also add curry and/or cumin as well as other herbs too if you want to change it up a bit.

Once the spread is made, keep it cool in the refrigerator until you are ready to spread it on your favorite bread or use it as a dip for your vegetables.

This spread is very healthy. It is very low in fat and high in protein. Plus, it is absolutely delicious. You just can’t go wrong with this simple spread, and you are really going to love it. I promise. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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