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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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 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.
Cheers!
Lavender Tomato Chickpea Spread
Course: Appetizers, Snacks6-8
servings10
minutesThis Lavender Tomato Chickpea Spread combines the nuttiness of chickpeas, acidity of sun-dried tomatoes, and pleasant savoury notes coming from herbal blend.
Ingredients
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
Directions
- 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!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
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!
Thank you David! To me, sun-dried tomatoes work much better with lavender.
Another recipe to try! Hope the fires are not near you.
Tandy | Lavender and Lime recently posted…Chocolate Biscotti
Thank you Tandy!
I love everything in this recipe. I have a thing for chickpeas. My lavender doesn’t have any buds or flowers. Can I use the leaves?
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 Lavender
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. :)
Thanks Michelle!
Always loving the floral touches on your recipes, it does not just add nice flavours on dishes but it also looks pretty ????
Raymund recently posted…Gamja-Bokkeum
Thanks Raymund!
Loving this floral touch in your bean spread, Ben! Beautiful styling in your photos too.
Thanks Marissa!
Ben | Havocinthekitchen recently posted…Couscous Salad with Apricots and Lavender
Sun-dried tomatoes and chickpeas is already a winning combination. I be the lavender adds another beautiful layer of flavor!
Tasia recently posted…Strawberry Cinnamon Rolls
Thank you Tasia!
The combo of flavours is unexpected and tempting. I need to incorporate more lavender in my recipes too as I adore the scent.
angiesrecipes recently posted…Apricot Salad with Roquefort and Honey Thyme Vinaigrette
Thank you Angie!
Ben | Havocinthekitchen recently posted…Couscous Salad with Apricots and Lavender