Ingredients

The following ingredients have 2 Servings
  • 1 3/4 cups (280 grams) Chickpeas (cooked, drained and rinsed (one can))
  • 1 tablespoon Onion (minced)
  • 1/2 Lemon (juiced)
  • 2 tablespoons Nutritional Yeast
  • 1 teaspoon Fine Sea Salt
  • 1/4 teaspoon Cane Sugar ((optional or to taste as mayo brands vary in their sweetness))
  • 1 teaspoon Smoked Paprika
  • 3-4 tablespoons Mayonaise (I use Just Mayo or Follow Your Heart)
  • 2 Roasted Red Bell Peppers (patted dry and diced small* (about 1 cup / 200 grams diced))
  • Fresh Ground Pepper
  • Pickled Banana Peppers ((optional) for an little kick! )
  • A few shakes of Tabasco

Instruction

  • After draining the chickpeas, put them on a kitchen towel and pat dry. In a large mixing bowl add the chickpeas, onions, lemon, yeast, salt, sugar (optional - but for that authentic flavor!), paprika, and mayo.
  • Use a potato masher to rough-mash the mixture until most is smashed but there are still some whole chickpeas left. Stir in the diced roasted bell peppers, add a few grinds of fresh pepper and shakes of Tabasco. Taste for seasoning adjustment.
  • Store in a lidded container, in the refrigerator, for up to three days. 
  • Serving Suggestions: Use this pimento chickpea as a spread on toast, crackers or sandwiches. Use it as a dip with sliced veggies - celery and cucumber are quite tasty.