Garbanzo Sandwich Spread

Think of this as a Southwestern cousin of hummus. Canned chickpeas get mashed into a rough paste with fresh tomatoes, onion, cilantro, salsa, lemon juice, and a kick of cayenne. No cooking, no blender, no tahini. Just a bowl and a fork.

The texture here is chunkier than traditional hummus, which actually works better as a sandwich spread. Those bits of tomato and onion give it body and bite that smooth hummus doesn’t have.

Every ingredient is “to taste," which means this recipe is more of a framework than a formula. Start with the chickpeas, add lemon juice until it tastes bright, then build from there. Want more heat? More cayenne. Want it fresher? Pile on the cilantro.

Kitchen Tips

• Drain and rinse the canned chickpeas well. The canning liquid is salty and starchy.
• Mash the chickpeas first before adding the other ingredients so you can control the texture.
• Let it sit in the fridge for 30 minutes before using. The flavors blend and sharpen as it rests.
• Keeps in the fridge for 3 to 4 days in a sealed container.

Variations

• Add a clove of minced garlic and a drizzle of olive oil to push it closer to hummus territory.
• Stir in diced avocado for a creamier, richer spread.
• Use it as a taco filling with shredded lettuce and cheese for a quick meatless meal.