Summary

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

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Instructions

1. 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.
2. 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.
3. Warm it can also serve as a spicy side dish or dip for other dishes.
4. 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.
5. The spread will keep in the refrigerator for about 2-3 weeks.