A favourite treat around here is garlic bread. That needs no explanation really, does it?
So during MoFo I’ve been reading lots of great blogs and seeing some awesome recipes. One blogger was talking about garlic bread and said to cut down on the oily/greasy buttery factor, she adds in some chickpea spread.
What a fantastic idea! As much as I love garlic bread, I do feel a bit off in the stomach afterÂ your typical vegan-buttery sort. Or maybe it’s because I eat too much of it. Anyway, the way Arthur and DeeW attack garlic bread has always made me wince a little because it’s not the most nutritious of foods. What if I could make it a little more healthy?
Instead of reducing the buttery element and adding in some chickpea spread, I decided to go 100%Â chickpea. I blended up some cooked chickpeas, parsley, garlic and salt and spread it on a sliced baguette. I kinda felt a bit guilty when the kids got madly excited when they saw me making garlic bread (which wasn’t actually the garlic bread they were hoping for).
DID THEY FALL FOR SOMETHING SO HORRIBLY OBVIOUS?
DeeW: “this doesn’t look right. It’s not yellow. I’m going to scrape the strange bits off. I need a spatula please.”
Arthur: “well, it’s sort of good. The bread is good. What’s this stuff on it? It doesn’t look like regular garlic bread. Hmmmm. Next time please make regular garlic bread. You’re trying to trick us by calling it garlicky bread. Because it has garlic in it but it’s not real garlic bread.”
Okay, so they got me. I screwed up on the chickpea spread though and should have made it more runny. Because I had made it too thick (and it thickened more in the fridge overnight) it kinda stuck on the bread in fat chunks. Which meant the kids were able to remove it in chunks:
I really love this idea of reducing the butter and adding the chickpeas, so I’m not giving up onÂ this. I might try half vegan butter and half runny chickpea spread. Maybe with some turmeric toÂ make it more yellow. If all else fails, at least I end up with hummus.