Flatbreads with chickpea cream and raspberries, perfect for a tasty appetizer or a slightly different aperitif from the usual crostini made with focaccia. They are prepared in a few minutes and are delicious. I used ready-made focaccia, the kind they sell already sliced in bakeries or supermarkets, but if you want you can make it yourself.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10 pieces
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 7 oz focaccia (2 slices (thin type) the kind they sell already sliced)
- 5.6 oz raspberries
- 8.8 oz cooked chickpeas, boiled
- 2 tablespoons olive oil
- 1 lemon
- 1 pinch fine salt
- 1 pinch garlic powder
- Half teaspoon cardamom (powdered)
- to taste poppy seeds (black)
Tools
- 1 Chopper
- 1 Grater
- 1 Cutting board
- 1 Plate
Preparation of Flatbreads with Chickpea Cream and Raspberries
Pour the pre-cooked chickpeas into the chopper container along with 2 tablespoons of olive oil and give it a first blend.
Then add the juice and grated zest of half a lemon, a pinch of salt, a pinch of garlic powder, and half a teaspoon of cardamom powder.
Blend until you get a fairly smooth and homogeneous cream.
Adjust the salt and lemon to taste.
Cut the focaccia slices into 4 parts and spread them with plenty of chickpea cream.
Then decorate each flatbread with fresh raspberries and grated lemon zest.
Finally, place the flatbreads on a serving plate and finish the decoration with black poppy seeds.
And voila… now you just have to serve the flatbreads with chickpea cream and raspberries to your guests.
Useful Tips
If the chickpea cream seems too thick and not creamy enough, you can add a couple of tablespoons of water or more oil if you prefer.
For the lemon juice, you can choose to add the juice of the other half as well, depending on whether you like a strong or more subtle lemon flavor.
If you have never used cardamom, add little by little until you reach the desired taste.
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