Lemony Chickpea Puree Recipe - Cooking Index
1 cup | 237ml | Dried chickpeas - soaked overnight |
1 | Bay leaf | |
Kosher salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/2 cup | 118ml | Extra-virgin olive oil - plus more as needed |
3 | Lemons - zested and juiced | |
2 | Garlic cloves - finely minced | |
1 tablespoon | 15ml | Finely-chopped parsley - for garnish |
Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed.
Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
This recipe yields 4 cups.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1E11) - from the TV FOOD NETWORK
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