Thai Bean Spread

Thai Bean Spread

Makes 6 Servings  


  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 3 tablespoons almond butter (optional)
  • 1/4 cup lime juice
  • 2 tablespoons low-sodium soy sauce or tamari, more or less to taste
  • 1 medium carrot, grated
  • 1 Thai red chilli or 1 small jalapeño pepper, seeded and minced (optional)
  • 1/4 cup sliced green onion
  • 1/4 cup finely chopped fresh coriander (cilantro)
  • 2 cloves garlic, minced 


  1. Combine the chickpeas, almond butter, lime juice, and soy sauce in a food processor and process until smooth and creamy.
  2. Spoon the mixture into a mixing bowl; add the remaining ingredients and mix well.


From The China Study Quick & Easy Cookbook by Del Sroufe, edited by Leanne Campbell. Published by BenBella Books. 

© BenBella Books. Reproduced with kind permission.


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