The chickpea cream with Greek yogurt and spices is a sauce that can be prepared in any season. It is ideal for seasoning pasta, accompanying red and white meats, egg-based dishes, fish, raw vegetables; or filling sandwiches, savory cakes, flatbreads, savory crepes, and so on. It is also suitable for those who are intolerant to gluten. It is very easy to prepare and is ready to use immediately; we can boil the chickpeas ourselves or use canned ones; in the latter case, rinse the legumes under running water to eliminate the preservation water. I used sage, oregano, and chives, and the quantity I indicated is based on our taste, trying to maintain a balance of flavors.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 10.5 oz
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 6 oz thick Greek yogurt (also lactose-free)
- 4.5 oz cooked, boiled chickpeas
- to taste sage, oregano, chives
- to taste fine salt
- 1/2 tablespoon extra virgin olive oil
- to taste fresh scallion or golden onion
Tools
- 1 Immersion Blender
Steps
We can replace the spices provided in this recipe, if desired, with others of our choice.
1) Wash the sage leaves and chive stalks, break them coarsely with your hands, put them in the blender bowl along with a pinch of fresh or dried oregano, chickpeas (without cooking or preservation water), scallion (or a clove of golden onion), salt, and yogurt.
2) Blend until you get a smooth, more or less thick cream. Transfer the cream obtained into a container, add the oil slowly and mix it to blend with the rest of the cream until the desired consistency is reached. Adjust salt only if deemed necessary.
The chickpea cream with Greek yogurt and spices is ready to use immediately and can be kept in the fridge for 3-4 days, well sealed in a glass jar.
If you want a firmer chickpea cream, thicker, perfect for filling and that doesn’t run away, just increase the amount of chickpeas to 5.5 oz.
