Tasty Dairy-free Spread

Perfect with your favourite crackers or slice of bread
5 from 1 vote
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Servings: 10
Calories: 122kcal


Pre-Soaking the Chickpeas

  • 1 cup Chickpeas
  • 3 cups Water
  • ½ tsp Baking Soda

Roast the Carrot

  • 1 medium Carrot sliced in half lengthwise
  • 1 tsp Coconut oil

Making the Spread

  • 1 cup Chickpeas
  • 2 tbsp Sweet pepper red, minced
  • 2 cloves Garlic
  • 1 tbsp Olive oil
  • 1 tsp Paprika
  • 1 tbsp Nutritional yeast
  • ½ tsp Salt to taste
  • Water as needed


Preparing the Chickpeas

  • Soak the chickpeas from the night before in 3 cups of water. Add 1/2 tsp of baking soda if possible.
  • Pressure cook chickpeas. Discard water and any skins that fell of the peas. Rinse chickpeas and set aside.

Pan Roasting the Carrots

  • Heat the coconut oil in a skillet over medium heat.
  • Add carrots in a single layer for 5 minutes without stirring until golden brown, then repeat for the alternate side. Dice carrots and set aside.

Making the Spread

  • Combine cooked chickpeas and carrots and all other remaining ingredients in a blender or food processor and blend until smooth. Add water as needed to facilitate blending.
  • Taste and add more seasonings if desired. 1 serving is 2 tbsp.


Calories: 122kcal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 185mg | Potassium: 265mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1111IU | Vitamin C: 5mg | Calcium: 35mg | Folate: 142µg | Iron: 2mg | Phosphorus: 104mg | Zinc: 1mg


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