Chickpea butter on toast

This spread is less oily than nut butters and works a charm topped with nuts, seeds, berries or fresh fruit.

Less than 45 minutes

Makes 2 cups


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  • 2 cans (400g each) chickpeas, drained and rinsed (reserve 15ml of the canning liquid) 
  • Pinch salt
  • 1 Tbsp (15ml) maple syrup or vegan honey 
  • 2-3 Tbsp (30-45ml) lemon juice
  • 2 Tbsp (30ml) olive or canola oil


For serving:

  • A few slices sourdough bread
  • Seeds or nuts of choice 
  • Sliced banana
  • Handful fresh blueberries



  1. Preheat oven to 180°C.
  2. Spread chickpeas out on a baking tray, sprinkle with salt, drizzle with maple syrup or vegan honey and toss to coat. 
  3. Roast chickpeas for 20-25 minutes.
  4. Blitz chickpeas in a blender while still hot, adding lemon juice, oil and the reserved canning liquid. The texture should start resembling a nut butter. 
  5. Toast the bread.
  6. Serve chickpea butter spread on hot toast, topped with seeds, nuts, banana and berries.


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