Garlic herb spread

Garlic herb spread (for corn on the cob)

I do not normally miss butter.  I have found many ways around it.  But for corn on the cob, I do miss that wonderful slather that holds my salt and pepper and anything else I want on it.  I do like to slather chimichurri on it, but I don't want to get tired of it too fast, and it is corn season!
So I came up with this garlic herb spread, and my mouth is doing a happy dance.  I LOVE IT!  I of course had to make an ear of corn to try this out, and I ate it in no time flat.  I had that little bit of burn on my lip that eating good corn on the cob gives you.  
Try this recipe as is, and then make it your own.  Add different spices and herbs.  It is very good and will last a few days in the fridge.  It will get better as it sits too.

Ingredients:

1/2c chickpea liquid
6 cloves garlic, peeled and smashed
2 tablespoons nutritional yeast
1/2 tsp. white pepper
1 tablespoon dried parsley
1 tablespoon dried chives
1 tablespoon onion powder
1 tsp. dried oregano 
Juice of 1/2 lemon (or more)
1 tablespoon lemon zest
In a small food processor, add the chickpea liquid, garlic and nutritional yeast.  Blend for 20-30 seconds.  Add the remaining ingredients and blend for 10 seconds or until well blended.  
Pour into a bowl and let sit for an hour to bring out the flavors.  
You can use fresh herbs also, I used dry because I have them on hand easier.
The spread should be thick and very flavorful.  Slather it on thin at first and then adjust as you feel/want.  
I hope you enjoy this and it adds another flavor to your summer!

  

Comments

  1. Oh wow! Perfect timing with corn season too! Thanks Michael!

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  2. Silly question, but is "chick pea liquid" the liquid from a can of chick peas? Or is it something different? Thanks!

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    Replies
    1. Not a silly question at all. Yes, that is the liquid I am speaking of. :)

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  3. Is there a substitute for the chickpea liquid? I am not a fan of chickpeas.

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  4. This looks amazing! Do you think it would taste well drizzled ontop of some bread as well?

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  5. What do you think about on a baked potato ? Too thick?

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    Replies
    1. Not at all too thick. It will taste great on a baked potato.

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  6. SO good, I just made some - couldn't find any corn but I think I'll put it on potatoes. You are a genius!!

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  7. I made this tonight and it was quick, easy and tasty. My husband wants to try it on pasta next. Thanks for sharing.

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  8. This is delicious! Thank you SO much!

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  9. This is tremendously good. I didn't have the chives, so I doubled the parsley. My kids were dunking their french bread in it and I served it with corn on the cob. My 15 year old son, told my 21 year old son (when he came home late for dinner) "Put the stuff in the jar on EVERYTHING." I will definitely paint some french bread or sourdough with this and broil it. I want to drizzle rice and asparagus with it too.

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  10. You're ridiculous! (In an amazing way of course). Love this

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  11. Thank you Thank you Thank you ... for this amazing recipe!

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  12. I love all your recipes. Thanks you for all you hard work. I made this and it was so garlicy that it kind of burned my mouth. I love garlic and usually add extra I used 6 cloves but they were large. Do you think I just used too large of cloves? Or maybe I should use roasted cloves to mellow it a little? So excited about this for potatoes and bread, as well as pasta. Thanks again.

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  13. All your recipes are Awesome...but I can see this one as a game changer. It can be put on so many foods to give it another level of flavor. Thank you so much for sharing your ideas for free ��

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  15. when you wiz up the bean liquid you get aquafaba. sort of like egg whites.

    ReplyDelete

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