Lemony chickpea puree recipe
Lemony Chickpea Puree recipe
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|450 g||dried chickpeas, soaked overnight|
|salt and fresh ground pepper|
|4 clove(s)||garlic, two cloves crushed and two left whole|
|150 ml||extra virgin olive oil, plus more as needed|
|1||lemon, zest and juice|
|1 tbsp||fresh parsley, finely chopped, to garnish|
Drain and rinse soaked chickpeas and put them into a saucepan. Cover with cold water. Season with salt and pepper and add crushed garlic cloves and the bay leaf and then bring to a boil.
Reduce heat and simmer until tender, about 45 minutes to 1 hour. Drain, reserving about 250 ml of cooking liquid.
Remove the bay leaf and discard. Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper. Process until smooth; add some of the reserved cooking liquid to thin if needed. Garnish with parsley
ca. 20 min
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