Vegan Chickpea Pumpkin Spread Recipe Video
Ingredients
| Chickpeas | 1 Can (10 oz), drained | |
| Garlic | 3 Clove (15 gm), minced | |
| Tomato paste | 1 Tablespoon | |
| Pumpkin puree | 6 Tablespoon | |
| Sriracha/Chili sauce | To Taste | |
| Nutritional yeast | 1 Tablespoon | |
| Onion powder | 1⁄2 Tablespoon | |
| Tomato | 1 Tablespoon | |
| Lemon pepper/Black pepper | To Taste | |
| Kelp granules/Sea taste | 1 Pinch | |
| Baby spinach | 2 Tablespoon, chopped finely | |
| Fresh lemon | 1 Medium | |
| Pumpkin seeds | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1451 Calories from Fat 256
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 187.8 mg7.8%
Total Carbohydrates 239 g79.6%
Dietary Fiber 58.2 g232.8%
Sugars 39 g
Protein 73 g145.8%
Vitamin A 334.6% Vitamin C 133.7%
Calcium 48.8% Iron 131.6%
*Based on a 2000 Calorie diet
Directions
1. In a mixing bowl, partially mash the chickpeas.
2. Next, add minced garlic, nutritional yeast, sriracha hot sauce, tomato paste, pureed pumpkin and onion powder. Mix it well.
3. Add chopped tomatoes, baby spinach and lemon pepper, season with sea salt or kelp granules. Mix it all well.
4. Put it into the fridge for an hour.
5. Add spicy pumpkin seeds.
SERVING
6. Serve it as bread spread or with cracker, salad, sandwiches, pasta or stir fries.
Chef
