Chickpea cream is a quick and cheap recipe, you prepare it in a few minutes and it only needs a short rest in the fridge. It’s great spread on toasted bread for delicious snacks or appetizer tartines (either alone or with other ingredients), also ideal as a filling for sandwiches perhaps adding some shrimp. It’s perfect to add to soups and stews to give a touch of flavor, and finally, believe me, it’s also delicious eaten by the spoonful just by itself! And if I’ve convinced you, now go try it and I assure you you won’t leave it anymore!
Other recipes with chickpeas:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 102.32 (Kcal)
- Carbohydrates 10.94 (g) of which sugars 0.78 (g)
- Proteins 5.19 (g)
- Fat 3.64 (g) of which saturated 0.27 (g)of which unsaturated 0.00 (g)
- Fibers 4.43 (g)
- Sodium 303.52 (mg)
Indicative values for a portion of 82 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Quick and Cheap Chickpea Cream
- 16 oz canned chickpeas (drained weight)
- 1 clove red garlic
- 1/4 cup water
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- 1 pinch mixed peppercorns (freshly ground)
- 1 tsp rosemary (fresh or dried)
Useful Tools
- Immersion Blender
- Kitchen Scale
- Bowl
- Spoon
Steps to Make Chickpea Cream
Drain the chickpeas from the preserving liquid, weigh the amount indicated in the recipe and pour them into a bowl.
In a small saucepan, heat the oil with the garlic clove for a few seconds, let it cool.
Add the salt, pepper, water, and oil (which will now be cold) with the garlic to the chickpeas.
Take the immersion blender and blend well in the bowl until you obtain a creamy mixture, compact but not too smooth.
Stir with a spoon and cover with plastic wrap, place in the fridge to rest for at least 30 minutes before consuming (it’s also great if prepared in the morning to be used in the evening, the rest in the fridge makes it even more flavorful!).
At this point, the chickpea cream is ready, before serving add the rosemary (as indicated in the recipe) if you like, you can also blend it with the chickpeas earlier, if you don’t like rosemary, replace it with chopped fresh parsley, enjoy your meal!
QUICK AND CHEAP CHICKPEA CREAM RECIPE
