Chickpea Cheeze Recipe
Let me begin by saying that this is probably one of my new favorite things to eat.
I love cashew cheese, let me tell you. I just hate how much fat it has in it. You end up feeling sluggish and like you just swallowed a brick if you end up eating the entire thing, which is probably not a good idea but none of us are perfect.
This was probably one of the best ideas I've ever had to use chickpeas.
I removed the skins from all of them (which believe me, took a while) but it was so worth it.
You can put this over pasta, rice, on a sandwich, over oil free potatoes, anything your heart desires! My newest obsession is using it as pita and veggie dip for a snack.
You can eat it as is in a bowl, with your fingers. Or bake it in the oven to really let those flavors get enhanced, it tastes amazing either way.
The end result is a cheezy, creamy, decadent dip that gives you a great amount of protein and iron.
The best part about it? You've only consumed about 3.5 grams of fat when you eat the whole thing.
1 15-oz can chickpeas, drained and rinsed (about 1 1/2 cups if you're using home cooked)
2 tbsp nutritional yeast
1 tbsp apple cider vinegar
1/4 tsp garlic powder
1 tsp low sodium soy sauce/tamari
1/2 tsp pepper
1 tbsp tomato paste
1 cup water
If you want this dip as creamy as can be, you'll really only spend about 5-7 minutes removing the skins from these chickpeas. All you have to do is apply a little pressure to each one and rub them between your index finger, and your thumb. The easiest way to do this is to have a separate bowl for the ones that have skins, and the ones that don't. If you don't want to spend time removing the skins, that's fine too. You do you.
Add all of the ingredients into a blender, or a food processor and blend until it's nice and creamy. Depending on what you're doing with this dip/sauce add as much or as little water as you need.
If you want to bake it, like I did the first time I made this, preheat your oven to 375 degrees fahrenheit, and bake for 20 minutes.
Enjoy!