Mediterranean Chickpea and Tomato Spread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g chickpeas, canned or in a lass
- 1 medium clove garlic (s)
- 2 tablespoon tomato paste
- 4 tablespoon olive oil or other
- 1 tablespoon lemon juice, more if desired
- 1 teaspoon oregano
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ cumin
- 1 teaspoon basil, dried or fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the contents of a can or glass of chickpeas in a small saucepan. Cut the garlic into small pieces so that the whole clove doesn`t end up in the pot. It`s mashed anyway, so it doesn`t have to be finely chopped. Add the garlic to the pot. Bring the contents of the pot to the boil for about five minutes over medium heat so that everything becomes hot and the garlic loses its heat a little. Take the pot off the stove and let everything cool down for five minutes.
- Mix the tomato paste with the chickpeas and puree everything with a hand blender until a fine cream is formed. If you don`t want it to be quite so fine, you can leave it coarser.
- Now mix in the oil and lemon juice. Lemon juice can also be added if 1 tablespoon is not enough.
- Mix the spices, oregano, paprika powder, cumin, basil into the cream and season with salt and pepper.
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