Chick Pea Spread and more....

I have found this to a versatile "spread". Not just for the appetizers as shown in the photograph, I have used with pasta and chicken, baked as a warm dip or added to broth to make a quick "creamy" chick pea soup....nice to have on hand when you are having a busy week or two!

2 1/2 c cooked Chickpeas
6-8 sun dried tomatoes (ones not in oil)*
1 c boiling water
2 The Farm garlic cloves, minced
4 oz JFF Simple goat cheese
olive oil
s/p to taste

Pour boiling water over the tomatoes and allow to sit for 20 minutes or until softened. Drain and chop.

Place chickpeas, goat cheese, garlic and tomatoes in a food processor. Give a whiz to combine,add S/P. With machine running slowly drizzle in olive oil to desired thickness. Taste and adjust seasoning.

Uses:

Spread on toasted french bread slices with addition of sprinkle of grated Dutch Girl  Vintage winter cheese. Serve at room temperature.

Add about 1/2 c grated Dutch Girl Vintage winter and bake in a casserole dish for 20-25 minutes at 350 degrees F, or until slightly bubbly, serve with crackers or toast points.

Saute some Wintergrass chicken tenders (season with salt and pepper), cook some pasta (reserve some water). When the pasta is done add to the chicken and add about 1 c of the spread stirring to coat. (add pasta water to thin if necessary).

For soup place spread in a pot and add 1 qt chicken or veggie stock, stir to combine and heat slowly. (add more stock if you want a thinner soup). Serve with a dollop of Maple Hill creamery Greek yogurt.