Party appetizers have always been tricky for me. I want to serve something that feels familiar and comforting, but I also have friends who are vegan. That used to mean making two separate spreads or hoping everyone would be happy with just hummus and crackers.
That’s why this vegan deviled ham has become my go-to solution. It gives you all the savory, smoky flavors of the classic spread without any meat. I can make one batch that works for everyone at the table. Plus, it takes about the same time as the original version.
Want something that tastes like childhood but fits your plant-based lifestyle? This recipe delivers. Need an appetizer that won’t leave half your guests out? Same. Honestly, I make this for most gatherings now because it just makes hosting easier.
Why You’ll Love This Vegan Deviled Ham
- Quick and easy prep – This recipe comes together in just 10-20 minutes, making it perfect for when you need a tasty spread or sandwich filling fast.
- Plant-based protein powerhouse – Using chickpeas as the base gives you a hearty, protein-rich alternative that’s completely vegan and satisfying.
- Smoky, savory flavor – The combination of liquid smoke, sun-dried tomatoes, and spices creates that classic ‘ham’ taste you remember, but without any meat.
- Simple pantry ingredients – Most of these ingredients are probably already in your kitchen, so you can whip this up anytime a craving hits.
- Perfect for meal prep – Make a batch and use it throughout the week for sandwiches, crackers, or wraps – it keeps well in the fridge and tastes even better the next day.
What Kind of Chickpeas Should I Use?
For this vegan deviled ham, you’ll want to start with dried chickpeas that you cook and roast yourself, or use canned chickpeas that you drain, rinse, and then roast until they’re crispy. The roasting step is really important here because it gives the chickpeas that deeper, nuttier flavor that mimics the richness of traditional ham. If you’re using canned chickpeas, make sure to pat them completely dry with paper towels before roasting – any leftover moisture will prevent them from getting properly crispy. You can roast them with just a bit of oil and your favorite spices, or keep it simple with salt and pepper.
Options for Substitutions
This vegan deviled ham is pretty forgiving when it comes to swaps – here’s what you can change up:
- Spicy roasted chickpeas: If you don’t have spicy roasted chickpeas, regular canned chickpeas work fine – just drain, rinse, and add a pinch of smoked paprika or cayenne for heat. You can also use white beans or even chopped walnuts for a different texture.
- Sun-dried tomatoes: No sun-dried tomatoes? Try using 2-3 tablespoons of tomato paste mixed with a little olive oil, or even finely chopped regular tomatoes that you’ve salted and let drain for 15 minutes.
- Vegan mayo: You can substitute with mashed avocado, tahini, or even cashew cream. Start with less and add more as needed since these alternatives can be thicker than mayo.
- Liquid smoke: This really gives that ‘ham’ flavor, but if you don’t have it, try smoked paprika (start with ½ teaspoon) or a few drops of soy sauce for that savory depth.
- Red chili pepper: Fresh jalapeño, serrano, or even a pinch of red pepper flakes will work. Adjust the amount based on your heat preference.
- Yellow mustard: Dijon mustard works great here too, or you can use whole grain mustard for extra texture.
Watch Out for These Mistakes While Cooking
The biggest mistake when making vegan deviled ham is not letting your roasted chickpeas cool completely before processing – warm chickpeas will create a mushy paste instead of the chunky texture you want for a proper ham-like consistency.
Another common error is adding all the mayo at once, which can make your mixture too wet and difficult to spread, so start with just 2-3 tablespoons and gradually add more until you reach the right creamy but firm texture.
Don’t skip soaking your sun-dried tomatoes if they’re not oil-packed – dry ones need about 10 minutes in warm water to soften properly, otherwise they’ll be tough and chewy in your final spread.
Finally, taste as you go with the liquid smoke since brands vary in intensity – too much will overpower the other flavors and make your deviled ham taste artificial rather than smoky and savory.
What to Serve With Vegan Deviled Ham?
This vegan deviled ham is perfect for spreading on crackers or toasted bread for a quick appetizer or snack. I love serving it on crusty sourdough or whole grain bread with some fresh lettuce and tomato slices for a satisfying sandwich. It also works great as a dip with raw veggies like celery sticks, cucumber slices, or bell pepper strips for a lighter option. For parties, try spreading it on small rounds of baguette or pita chips, and you’ve got yourself an easy crowd-pleaser that even non-vegans will enjoy.
Storage Instructions
Refrigerate: This vegan deviled ham spread keeps really well in the fridge! Store it in an airtight container for up to 5 days. I actually think it tastes even better after sitting overnight because all those flavors have time to meld together.
Make Ahead: This is one of those recipes that’s perfect for meal prep or party planning. You can make it up to 3 days ahead of time and just give it a quick stir before serving. The chickpeas will soften slightly over time, which actually makes for an even creamier spread.
Serve: When you’re ready to enjoy it, just give the mixture a gentle stir and taste for seasoning. Sometimes I add a splash more liquid smoke or a squeeze of lemon juice to brighten it up after it’s been sitting in the fridge for a day or two.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-5 minutes |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 20-25 g
- Fat: 40-50 g
- Carbohydrates: 50-60 g
Ingredients
- 1 cup spicy roasted chickpeas (see note)
- 1/4 cup sun-dried tomatoes
- 4 to 6 tbsp plant-based mayonnaise
- 1 green onion, minced
- 1 tsp yellow mustard
- 1/4 tsp garlic powder
- 1 tsp liquid smoke
- 1 red chili, stemmed, seeded, and chopped
- Optional: 1 tbsp sriracha sauce
Step 1: Blend Chickpeas and Sun-Dried Tomatoes
- 1 cup spicy roasted chickpeas (see note)
- 1/4 cup sun-dried tomatoes
Place the spicy roasted chickpeas and sun-dried tomatoes into a food processor.
Pulse several times until the mixture is broken down into small, even bits, but avoid pureeing completely for the best texture.
Step 2: Add Flavorings and Combine
- 4 to 6 tbsp plant-based mayonnaise
- 1 green onion, minced
- 1 tsp yellow mustard
- 1/4 tsp garlic powder
- 1 tsp liquid smoke
- 1 red chili, stemmed, seeded, and chopped
- Optional: 1 tbsp sriracha sauce
To the food processor with the chopped chickpea mixture (from Step 1), add the plant-based mayonnaise, minced green onion, yellow mustard, garlic powder, and liquid smoke.
If you like it hot, you can also add the chopped red chili and some sriracha sauce at this point.
Pulse the mixture until everything is well combined and it has a creamy yet chunky consistency.
I like to taste at this stage and adjust the seasoning, maybe adding extra sriracha for more heat.
Step 3: Serve the Chickpea Spread
The spread is now ready to serve.
Enjoy it on a toasted bun, as an open-faced sandwich, or with corn tortillas for a gluten-free option.
For the freshest taste and texture, I recommend serving immediately, though it can be refrigerated for a few hours if needed.
