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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chickpea Puree with Lemon & Mint Recipe

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This recipe for Chickpea Puree with Lemon & Mint is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (15 1/2 ounce) chickpeas (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 tablespoons cold water
1 tablespoon finely chopped parsley, mint and/or dill
Sprinkling of red pepper (cayenne)
Directions:
Directions:
Coarsely puree the chickpeas, lemon juice, garlic, and salt a food processor until smooth. With the motor running, gradually add 1/3 cup oil in a thin steady stream. Add the water and puree until the chickpeas 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 tablespoon oil.

Serve with vegetables, crostini, or pita chips.
Personal Notes:
Personal Notes:
From Fresh & Fast by Marie Simmons

 

 

 

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