Chickpea Curry Spread

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 8)

Ingredients

100 g canned chickpeas
0.5 ½ small apple, cut into small cubes
1 tablespoon peanut butter
2 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon, leveled curry powder
Salt and pepper from the mill

Instructions

Rinse and drain the chickpeas in a colander. Puree the chickpeas, apple cubes, peanut butter, lemon juice and oil in a blender to a creamy mass. Add the curry powder, pepper and salt and mix well again.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.