Comments on: Chickpea, Mint, and Parsley Spread

By: M

Fri, 23 Sep 2011 16:03:30 +0000

I’ve been eating right out of the tapper ware the past 2 days but just now I spread a thick coat of it on a slice of toasted sourdough and had scrambled egg on top. Hearty and delicious. Eating breakfast twice in one morning? Not a problem.

By: amish baby crib

amish baby crib — Thu, 10 Mar 2011 05:46:59 +0000

Wow! Delicious looking spread this is! Breakfast will really be nice with these!

By: Lorraine

Lorraine — Tue, 01 Mar 2011 15:53:49 +0000

Joy the Baker, you have just brought joy to my life by sharing this lovely recipe. I love it!!

By: Annalea

Annalea — Thu, 06 Jan 2011 00:32:37 +0000

had this for lunch today with artichoke hearts, grape tomatoes and fresh spinach. yum!

By: The First of Many | The Duo Dishes

The First of Many | The Duo Dishes — Fri, 28 May 2010 20:33:41 +0000

[...] and Mint Hummus – Serves 8 to 10 (inspired by Joy the Baker) 1/2 yellow onion, diced 5 cloves garlic, sliced 30 ounces chickpeas, drained 1/2 teaspoon ground [...]

By: Ngoc

Ngoc — Thu, 04 Mar 2010 21:19:14 +0000

This spread saved dinner the other night. When the entree disappointed, we put some of this on toasted naan. It was a little open-faced sandwich from the heavens.

By: The First of Many « The Duo Dishes

The First of Many « The Duo Dishes — Wed, 10 Feb 2010 08:08:08 +0000

[...] and Mint Hummus – Serves 8 to 10 (inspired by Joy the Baker) 1/2 yellow onion, diced 5 cloves garlic, sliced 30 ounces chickpeas, drained 1/2 teaspoon ground [...]

By: Kristen

Kristen — Mon, 01 Feb 2010 03:53:24 +0000

I made this today and it’s great! It reminds me of a healthier spinach and artichoke dip. I’m now thinking of ways I could make spinach and artichoke dip using chickpeas instead of cheese..hmmm!

Thanks for the recipe, I’ll definitely make it again!

By: Shaina @ FoodforMyFamily

Shaina @ FoodforMyFamily — Thu, 14 Jan 2010 05:12:49 +0000

You spread cream cheese on Wheat Thins? I’ve been spreading it on Triscuits since I could chew. My mom passed it down. I’m working a box of rye ones at the moment. Fantastic with cream cheese. (Just fueling the fire.)

On the spread, if this really tastes like hummus and pesto, send help. I’ll need someone to pull my out at the ankles because I’m diving in head first.

By: Katherine

Katherine — Mon, 11 Jan 2010 01:51:37 +0000

I’m a newcomer to your site and I had to try this spread. It’s really good and goes well with naan bread. Thank you for the recipe!