The chickpea cream is a quick and economical 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 canapés (either alone or along with other ingredients), also ideal as a filling for sandwiches perhaps adding some shrimp, perfect also for adding to soups and stews to give a touch of flavor, and finally, believe me, it’s delicious even eaten spoonful by spoonful just as it is! 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 economical
- 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 Economical Chickpea Cream Recipe
- 1 lb lb canned chickpeas (weight is drained)
- 1 clove red garlic
- 4 tbsp water
- 3 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch mixed peppercorns (freshly ground)
- 1 tsp rosemary (fresh or dried)
Useful Tools
- Immersion Blender
- Food Scale
- Bowl
- Spoon
Steps for Making the Chickpea Cream
Drain the chickpeas from their liquid preservation, 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 the now-cooled oil with the garlic to the chickpeas.
Take the immersion blender and blend well in the bowl until a creamy, compact but not too smooth mixture is obtained.
Stir with a spoon and cover with plastic wrap, refrigerate for at least 30 minutes before consuming (it’s also fine 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 first with the chickpeas, if you don’t like it, replace it with freshly chopped parsley, enjoy your meal!
CHICKPEA CREAM QUICK AND ECONOMICAL
