Guest Post: Clean Eating Sesame Chickpea and Carrot Spread


  • 2 x 14 oz cans chickpeas, drained & rinsed
  • 1/2 cup warm water (I use boiling water)
  • 1/3 cup tahini
  • 2 tsp sesame oil (avocado or olive oil are OK)
  • 1 1/4 tsp salt
  • 1 tsp garlic powder (more or less to taste)
  • Ground black pepper, to taste
  • Red pepper flakes or Tabasco, to taste (optional)
  • 1 cup carrots, coarsely grated & packed
  • Whole grain bread or tortillas, arugula and tomatoes, for serving (use your imagination)


  1. In a large bowl, add chickpeas, water, tahini, sesame oil, salt, garlic powder and black pepper; mash with a potato masher until spread of desired consistency forms. I like mine with chunks of chickpeas. Add carrots, mix well and add red pepper flake or Tabasco to taste (I left it out to keep spread kid friendly).
  2. To serve, spread on whole grain bread (toasted) or tortilla, top with a few tomato slices and arugula.
  3. Storage Instructions: refrigerate spread in a glass container for up to a week.


Recipe Notes

Notes: *Add less salt if using canned beans.

Nutritional Info Servings Per Recipe: 6

Amount Per Serving = 1/2 cup: Calories: 254.0 Total Fat: 11.0 g Cholesterol: 0.0 mg Sodium: 390.8 mg Total Carbs: 32.4 g Dietary Fiber: 7.3 g Protein: 8.7 g WW Points+: 6

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