Chick pea purée

Chick pea purée

By
From
A Year In My Kitchen
Serves
4

This purée is only really good if all the flavours are strong and clear. It should taste vibrant, not merely like a houmous, so be prepared to adjust the flavours as necessary. Although I most often serve it as part of the mezze, this chick pea purée also works really well with grilled or roast lamb.

Ingredients

Quantity Ingredient
250g cooked chick peas
2 garlic cloves, peeled
1 large red chilli
bunch coriander, washed
bunch mint, leaves only
1 lemon, juiced, or to taste
1 tablespoon tahini paste
1 tablespoon greek-style yoghurt
1 1/2 teaspoons see method for ingredients
50ml extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Drain the chick peas (rinse as well if using canned ones). Place the cooked chick peas in a blender or food processor with the garlic and chilli. Chop the coriander roots and stems and add to the blender with the coriander and mint leaves. Add the rest of the ingredients and blend to a purée (don’t over-process).
  2. Taste and adjust the seasoning, perhaps adding more lemon and a little more salt than you might expect. Salt definitely helps to bring all the flavours together here.
Tags:
seasonal
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