CHICKPEA PUREE

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Chickpea Puree image

From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.

Provided by lindseylcw

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 10

250 g cooked chickpeas
2 garlic cloves, peeled
1 large red chili pepper
150 g fresh coriander
150 g fresh mint leaves, only
1 lemon, juice of
1 tablespoon tahini
2 tablespoons Greek yogurt
1 1/2 teaspoons roasted mixed spice
50 ml extra virgin olive oil

Steps:

  • Drain and rinse chick peas.
  • Place in a blender with the garlic and chilli, chop the coriander and mint and place into blender, add rest of ingredients and blend to a puree, do not over blend.
  • Taste and adjust seasoning with sea salt and fresh ground black pepper, you may need more salt than you may think.

Nutrition Facts : Calories 235.8, Fat 13.9, SaturatedFat 1.9, Sodium 220.1, Carbohydrate 24.6, Fiber 7.4, Sugar 1.2, Protein 6.3

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