"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chick-Pea Puree with Lemon and Mint Recipe

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This recipe for Chick-Pea Puree with Lemon and Mint, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Saturday, July 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 15-1/2 oz. cans chick-peas (garbanzo beans), rinsed and drained
1/3 cup fresh lemon juice
2 cloves of garlic, chopped
1/2 teaspoon salt or to taste
1/3 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoon cold water
1 tablespoon each finely chopped parsley, mint and/or dill
Sprinkling of red pepper (cayenne)

Directions:
Directions:
Coarsely puree the chick-peas, lemon juice, garlic and salt in the bowl of a food processor until smooth. With the motor running, gradually add 1/3 C. oil in a thin steady stream. Then add the water and puree until the chick-peas are smooth and fluffy. Scrape into a shallow bowl and smooth the top with a rubber spatula.

Sprinkle the top with the herbs and cayenne; drizzle with remaining 1 T. oil.

Serve with vegetables, crostini or pita chips.

Personal Notes:
Personal Notes:
A favorites from one of my favorite cookbooks - Fresh & Fast by Marie Simmons.

 

 

 

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