Lemony chickpea puree recipe

Lemony Chickpea Puree recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Lemony chickpea puree recipe, recipe Rating: 4.6
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Ingredients

450 g	dried chickpeas, soaked overnight
	salt and fresh ground pepper
4 clove(s)	garlic, two cloves crushed and two left whole
1	bay leaf
150 ml	extra virgin olive oil, plus more as needed
1	lemon, zest and juice
1 tbsp	fresh parsley, finely chopped, to garnish

Instructions

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

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a