Lemony Chickpea Puree
Lemony Chickpea Puree
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 291
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 146
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 291
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 146
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
1 cup dried chickpeas, soaked overnight
Kosher salt and freshly ground black pepper
2 cloves garlic, 2 smashed and 2 left whole without paper
1 to 2 bay leaves
1/2 cup extra-virgin olive oil, plus more as needed
1 lemon, zested and juiced
Chopped parsley, for garnish
Directions
- Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves 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, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
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