Lavender Tomato Chickpea Spread

Lavender Tomato Chickpea Spread

This Lavender Tomato Chickpea Spread combines the nuttiness of chickpeas, acidity of sun-dried tomatoes, and pleasant savoury notes coming from herbal blend.

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Lavender Tomato Chickpea Spread

Hello folks! How are you doing? Did you have a nice weekend, and you are ready to tackle this new week now? Also, can you believe it’s the mid of August already? Crazy, isn’t it?! I have so many tasty summer recipes to share with over the next month or so. And I still own you a post (or two) on our trip to Croatia… believe it or not, but I did not have a chance to go through the taken pictures yet!

Lavender Tomato Chickpea Spread

Last week, I shared a recipe for this lovely Sun-Dried Tomato Lavender Spread – inspired by the book “Cooking with Lavender” by Nancy Baggett.

Besides many interesting recipes, the book also includes a chapter on lavender pairings. My friends, I have been using lavender often for nearly ten years, but some combinations did surprise me a lot. For instance, I never would have thought of pairing lavender with cheeses, watermelons, potatoes, corn, pasta, rice, tomatoes, legumes, and many more.

In this recipe, chickpeas and sun-dried tomatoes combined with herb mix, including lavender. According to Nancy, both tomatoes and chickpeas have a strong affinity for lavender. That’s a win-win, in my book!

Besides the abovementioned ingredients, you will only need a bit of Herbs de Provence (although other blends will work, too) and olive oil. But you can skip the oil and use some liquid from the drained chickpeas.

While I have not tried that myself, you can definitely add a spoon or two of cream cheese (which also has a strong affinity). It will add a smoother and silkier texture.

More Savoury Lavender Ideas

Looking for further lavender inspiration? Make sure to check these recipes:

Sun-Dried Tomato Lavender Spread

Lavender Chive Thyme Butter

Lavender Roasted Potatoes

Watermelon Lavender Salad

Lavender Barbeque Sauce Meatballs

Pasta Salad with Creamy Lavender Sauce

I hope you like this Lavender Tomato Chickpea Spread, and you will give it a try soon! If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.


Lavender Tomato Chickpea Spread
Lavender Tomato Chickpea Spread

Lavender Tomato Chickpea Spread

Recipe by Ben | HavocinthekitchenCourse: Appetizers, Snacks


Prep time



This Lavender Tomato Chickpea Spread combines the nuttiness of chickpeas, acidity of sun-dried tomatoes, and pleasant savoury notes coming from herbal blend.


  • 1 can (400 ml.) chickpeas, drained and rinsed and 1/4 cup of the liquid reserved

  • 2/3 cup sun-dried tomatoes in oil, mostly drained (keep some oil on them)

  • 1/2 tsp. Herbs de Provence

  • 1/2 to 2/3 tsp. dried lavender buds, minced (1/2 tsp. for a very subtle and 2/3 for a stronger yet still mild flavour)

  • 1-2 tsp. of olive oil (optional, if needed)

  • a little of salt and pepper, to taste


  • Combine the drained chickpeas, tomatoes, herbs, and salt and pepper to taste in a food processor or blender and process until smooth. Stir in some oil (or reserved chickpea liquid) if the consistency is too dry to your liking.
  • Transfer to a serving bowl or container, drizzle with some oil if desired, and enjoy with bread, crackers, or as a dipping sauce to your vegetables, rice, etc. Keep the spread refrigerated for 3-4 days. Enjoy!

16 thoughts on “Lavender Tomato Chickpea Spread

  1. David Scott Allen says:

    I will definitely be trying this soon, Ben. I agree – sometimes lavender seems an odd pairing. But I adore watermelon and lavender together. It has been a favorite for years and years. Now to tomatoes and chickpeas!

    • Ben | Havocinthekitchen says:

      Thanks Judee.
      Yes, lavender leaves are edible too. Just keep in mind they are much more potent then flowers, so you will need to use less. (Maybe starting with 2-3 finely minced small leaves and then adding more, if desired.) And also make sure that lavender you have is culinary. Non-culinary lavender has a very strong, bitter, and pungent aroma that may result in a “soap-y” aftertaste.
      Ben | Havocinthekitchen recently posted…Couscous Salad with Apricots and LavenderMy Profile

  2. Michelle says:

    Wow, what an interesting combination of flavors! I love lavender but have not thought to incorporate it with chickpeas… very intriguing! Will have to give it a try since I have a ton of dried lavender to use. :)

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