- Difficulty: Easy
- Yield: 4 cups
- Nutritional Information per Serving (1 of 6 servings):
- Calories: 291
- Total Fat: 20 g
- Saturated Fat: 3 g
- Carbohydrates: 22 g
- Dietary Fiber: 4 g
- Sugar: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
- Sodium: 146 mg
- Total Time: 1 hour 20 minutes
- Preparation: 20 minutes
- Cooking: 1 hour
- 1 cup dried chickpeas, soaked overnight
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, 2 crushed and 2 left whole with skins on
- 1 to 2 bay leaves
- 1/2 cup extra-virgin olive oil, plus extra if required
- 1 lemon, zested and juiced
- Chopped parsley, for decoration
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- Ready to create a silky, flavorful chickpea puree that elevates any meal? Rinse and drain the soaked chickpeas, then add them to a saucepan. Cover with cold water by about 2 inches, and toss in salt, pepper, the crushed garlic cloves, and bay leaves. Bring to a lively boil, then reduce to a gentle simmer until the chickpeas are perfectly tenderabout 45 minutes to 1 hour. Drain, reserving 1 cup of the cooking water, and discard the bay leaves.
- Transform your chickpeas into creamy magic! Transfer them to a food processor or blender. Pour in the extra-virgin olive oil, fresh lemon juice and zest, the whole garlic cloves, and season with salt and pepper to taste. Blend until irresistibly smooth; if needed, drizzle in reserved cooking liquid for that perfect velvety texture. Serve warm as a luxurious base for grilled marinated lamb, or spoon into a bowl, drizzle with more olive oil, and sprinkle with chopped parsley for an instant showstopper.
