My italian ‘tricolore’ spreads

Let’s start with the ‘green spread’: cook the peas for about 6 minutes in boiling water with the vegetable stock. Drain the water and let it cool down for a few minutes. In the meantime chop the mint slightly and place it in a food processor. Add the peas, salt and pepper. Blend until it reaches a creamy consistency.

For the ‘white spread’: after you have been soaking the dry chickpeas overnight, rinse them well under running water. In a big pot cover the chickpeas with water and bring to boil. Reduce the heat to simmer and cook for about 2 hours. Drain the water but reserve some for later. In a small skillet pan add 1 or 2 spoons of olive oil and when it is hot add the garlic. As soon as the garlic turns golden brown remove from the heat. In a food processor place the chickpeas, sesame paste, garlic with the olive oil, salt and pepper and blend until you reach a creamy consistency. Add some of the water you cooked the chickpeas with to adjust the consistency.

For the ‘red spread’: Drain the olive oil from the sundried tomatoes jar and place the chopped tomatoes, garlic, thyme , salt and pepper in a food processer and blend until smooth. Slowly add the rest of the extra virgin olive oil.

Transfer the spreads to 3 different bowls and arrange slices of toasted bread on a platter to serve the spreads on.