Legume Purée

Appetizers | European cuisine

⏳ Time

1 hour 25 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Serve with olives and fresh parsley.

Ingredients

Chickpea - 6.2 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.