Chickpea Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 14 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g chickpeas, dried
- 100 g sesame paste (tahini)
- 1 lemon (s), including the juice
- 2 cloves garlic
- salt
- 1 tablespoon oil, olive oil
- Paprika powder
- Olives, black, finely diced
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the chickpeas well and soak them in cold water overnight.
- The next day bring to a boil while skimming off the foam that forms on the surface. Simmer gently for 1.5 hours, drain and save some of the cooking liquid.
- Set aside a tablespoon of the chickpeas for the garnish. Put the cooked chickpeas, tahini, lemon juice, garlic and approx. 2 tablespoons of the cooking liquid in a blender, mix into a thick, soft puree. Season to taste with lemon juice, salt, pepper and tahini. Serve on a flat bowl, smoothing the paste with a spoon, forming a small crater in the center and pouring a little olive oil into it. Garnish with paprika, the remaining chickpeas, black olives and parsley.
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