Recipe for Cream of Chickpeas with Tahini and Lemon
This recipe will guide you in preparing a creamy and delicious chickpea cream enriched with tahini, garlic, and lemon juice. Serve it with a drizzle of extra virgin olive oil and chopped parsley for a final touch. An exotic and healthy first course that brings the flavors of the Middle East to your kitchen!
Instructions
- Drain the previously soaked chickpeas and transfer them to a saucepan, covering them with fresh water.
- Bring to a boil and let it boil vigorously for 10 minutes, then reduce the heat to low and continue cooking for about 2 hours, until the chickpeas are tender.
- Once cooked, drain the chickpeas but remember to save about 30 cl of the cooking water.
- In a food processor, blend the chickpeas with tahini, peeled garlic cloves, lemon juice, and season with salt and pepper to taste.
- Gradually add the reserved cooking water until a creamy and homogeneous consistency is obtained.
- Serve the cream in deep plates or in a large bowl, garnishing with a drizzle of extra-virgin olive oil emulsion and chopped parsley.
Notes
To add a special touch to your chickpea cream, try incorporating a pinch of ground cumin or smoked paprika during blending to give a more intense and spicy flavor to the dish.