Chickpea-onion Spread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g chickpeas, cooked, out the lass
- 2 medium onion (s)
- 1 medium clove garlic (s)
- 1 small tomato (s)
- honey
- salt
- Black pepper
- Olive oil, high quality
- possibly vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Put the olive oil in a saucepan, chop the onions and the clove of garlic and fry them slowly until they get color (do not let them get crispy). Put about a tablespoon of honey in the saucepan and add the tomato, cut into small pieces. Simmer again briefly.
- Place the chickpeas in a bowl and puree with the mixture from the saucepan and the spices. Season to taste or refine with herbs. Let cool down and put in a cool place immediately.
- Warm it can also serve as a spicy side dish or dip for other dishes.
- The amount is for 1 small glass of spread (will be about as much as fits in the chickpea glass, maybe a little more). You can also use dried chickpeas, soak them in plenty of water the day before and boil them until soft.
- The spread will keep in the refrigerator for about 2-3 weeks.
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