Chickpea Puree
This Chickpea Puree recipe contains ingredients that are pretty simple, such as chickpeas, olive oil, and garlic, yet creates a smooth and healthy meal. Can be used as a dip or spread, or as an ingredient to other recipes, as it is high in protein and fiber and healthy as well. Enjoy it with fresh vegetables or pita bread as a snack or appetizer with Mediterranean flavors.
Ingredients
- 1 cup dried chickpeas or 1 can of cooked chickpeas
- 2-3 tablespoons olive oil
- 1 clove garlic optional
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground cumin optional
- 1 tablespoon lemon juice optional for tangy flavor
- 1/4 cup water or more as needed for consistency
Instructions
- Prepare the Chickpeas:
- If you're using dried chickpeas, soak them in water overnight. After soaking, drain and rinse the chickpeas, then cook them in a pot of water for about 30 minutes until they are soft. If you're using canned chickpeas, drain and rinse them thoroughly.
- Blend the Ingredients:
- In a blender or food processor, combine the cooked chickpeas, olive oil, garlic (if using), salt, cumin, and lemon juice. Start blending and gradually add water to reach your desired consistency.
- Adjust the Flavor:
- Taste the puree and adjust the seasoning by adding more salt or olive oil as needed. You can also add more lemon juice for a tangy flavor or cumin for an earthy touch.
- Serve:
- Scoop the chickpea puree into a serving bowl and drizzle with extra olive oil. You can garnish it with fresh herbs, paprika, or sesame seeds if desired. Serve as a dip with vegetables, pita bread, or use it as a spread.
Notes
Consistency Tip: In the event that the puree is too thick enough, add in water and/or olive oil until you achieve the expected consistency.
Flavor Variation: For a spicy version of the dip, you may opt to add a dash of cayenne pepper or smoked paprika.
Storage: The leftover dip can be transferred to an airtight container and put in the fridge where it will remain good for 7 days. You can put it in a freezer for up to 3 months as well.