I always crave this spread when it is cold outside. I eat it with crackers or on whole wheat bread with sprouts.

Thai Bean Spread [Vegan]

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  • 1 15-ounce can garbanzo beans (chickpeas), 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 chili or 1 small jalapeño pepper, seeded and minced (optional)
  • 1/4 cup sliced green onion
  • 1/4 cup finely chopped fresh cilantro
  • 2 cloves garlic, minced


  1. Combine the garbanzo beans, 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.

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  • Condiment


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