The chickpea cream vegan recipe is very easy if you use canned chickpeas like we do; choose the ones in glass jars that usually have superior quality, or if you have time and dried chickpeas you can make it by soaking the chickpeas the night before and boiling them until tender.
I use chickpea cream a lot to fill sandwiches, when I make vegetable burgers or simply to dress a good plate of pasta, you’ll see how good it is and it keeps in the fridge in an airtight container for 4 or 5 days covered with oil.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 129.61 (Kcal)
- Carbohydrates 7.77 (g) of which sugars 0.56 (g)
- Proteins 3.68 (g)
- Fat 9.25 (g) of which saturated 1.15 (g)of which unsaturated 0.01 (g)
- Fibers 3.12 (g)
- Sodium 499.89 (mg)
Indicative values for a portion of 60 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 chickpea cream vegan recipe
- 9 oz canned chickpeas (or 3.5 oz dried)
- 1 clove garlic
- 2 pinches salt
- 3 tbsps extra virgin olive oil
- 1 tsp chopped parsley
Tools
- Immersion Blender
Preparation of vegan chickpea cream
You can prepare the vegan chickpea cream with either dried or canned chickpeas.
If using dried chickpeas, soak them the night before, rinse well in the morning and cook until they are tender.
Then drain the canned chickpeas from their preserving liquid and rinse them well.
Slice the garlic and place it in the immersion blender cup along with the chickpeas.
Blend for a few moments, then add salt and start adding oil gradually. The chickpea cream will be dense and compact, not liquid.
At this point, taste for seasoning and adjust if necessary, add the chopped parsley and mix.
Place the chickpea cream in a glass jar and cover with extra virgin olive oil to store it in the fridge.
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How to store chickpea cream
You can store it in the fridge well covered with oil for 5 days.
If you make a large quantity, you can freeze it and then let it thaw at room temperature.
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