Deviled Chickpea Bites From ‘Thug Kitchen Party Grub’
Every week, Yahoo Food spotlights a cookbook that stands out from the rest. This week’s cookbook is Thug Kitchen Party Grub (Rodale Books), a collection of party-ready vegan recipes. Read more about Yahoo Food’s Cookbook of the Week here.
Photo: Matt Holloway/Thug Kitchen
By Thug Kitchen
Deviled Chickpea Bites
Makes about 18 bites, enough for 4 to 6 people
You’re not still f***ing around with deviled eggs, are you? That app is more antiquated than your grandmother’s sweaty Jell-O salad and tastes just as boring. Try these delicious deviled motherf***ers and bring your buffet table into the 21st century.
1 ½ cups cooked chickpeas*
4 teaspoons white wine vinegar
2 tablespoons minced shallot or yellow onion
2 tablespoons olive oil
1 tablespoon water
1 tablespoon nooch**
1 ¼ teaspoons Dijon mustard
¼ teaspoon salt
½ baguette, cut into slices no thicker than ½ inch
1 large cucumber, thinly sliced***
1 bunch of chives, minced
Paprika
* One 15-ounce can of chickpeas, drained and rinsed, is no problem
** Nutritional yeast
*** You can leave the skin on the cucumber if (1) It isn’t too waxy and (2) You’re down with that s***. Clearly, we are.
To make the filling, throw the chickpeas, vinegar, shallot, oil, water, nooch, mustard, and salt into a blender or food processor and let that s*** run until it looks all creamy. If your machine sucks, add another tablespoon of water to get it going.
To assemble the bites, smear a little of the chickpea mix on the bread slices so that the cucumbers stick, then place 2 slices of cucumbers on the bread so that the surface is mostly covered. Now you can just spoon 1 ½ tablespoons’ worth of the chickpea mix on the cucumber slices or you can use a pastry bag and pile that s*** on like you’re out to impress some motherf***er.
Sprinkle the chives over the top and shake on some paprika for looks. Serve within a couple of hours of making so that the bread and cucumbers don’t get soggy.
Reprinted with permission from Thug Kitchen Party Grub (Rodale Books).
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