Legume Purée
Appetizers • European
Description
Serve with olives and fresh parsley.
Ingredients
- Chickpea 5 oz
- Mild Chili Spice 1 piece
- Ground coriander 1 tablespoon
- Lime Juice 2 tablespoons
- Spanish onions 1 head
- Scallions 3 pieces
- Vegetable Oil 1 tablespoon
- Potato 1 piece
- TABASCO® ½ teaspoon
- Sour Cream 2 tablespoons
- Garlic 1 clove
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the chickpeas overnight in 570 ml of cold water.
Step 2
Drain the soaked chickpeas and transfer them to a pot with cold water. Bring to a boil, cover, and simmer on low heat until soft, about 45 minutes.
Step 3
In a skillet, heat the vegetable oil and sauté the chopped onion for 5 minutes, then add the minced garlic and cook for another 5 minutes.
Step 4
Finely chop the green onions, deseed and chop the chili pepper.
Step 5
Combine the cooked chickpeas, sautéed onion, and garlic with the vegetable oil in a food processor. Add salt, lime juice, and blend until smooth and creamy.
Step 6
Transfer the purée to a bowl, add the peeled and chopped tomato, chili pepper, green onions, TABASCO sauce, coriander, and 2 tablespoons of sour cream. Season with salt and pepper. Cover and keep in a cool place until serving.
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