Chickpea Cream with Paprika, an economical, easy, delicious, and too good recipe! You can eat it on crostini, on meat, even on its own with a spoon, or to fill sandwiches and wraps. You must try it! There’s also a video recipe, so it couldn’t be easier! You don’t have to cook anything because canned chickpeas are used, the most delicious and economical chickpea cream ever!
If you like creams and sauces, also try:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1 bowl
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpea Cream with Paprika
- 15.5 oz canned chickpeas (weighed already drained)
- 3 tbsp extra virgin olive oil
- 4 tbsp water (cold)
- 3 tsp sweet paprika
- 1 clove red garlic
- 1 pinch fine salt
Useful Tools
- Hand Blender
- Spoon
- Teaspoon
- Bowl
- Plastic Wrap
- Spatula
Preparation of Chickpea Cream with Paprika
Place the well-drained chickpeas in the measuring cup (or blender glass), add the water and oil.
Add the garlic, salt, paprika, and blend well until you get a creamy mixture. Personally, I leave it slightly grainy, but you can blend more to get a smooth cream.
With the help of a spatula, pour the chickpea cream with paprika into a bowl, cover with plastic wrap, and let it rest in the fridge for at least 30 minutes before using it!
You can use the chickpea cream with paprika to enrich sandwiches and wraps, spread it on toasted bread or crackers, or even eat it on its own with a spoon because it’s delicious!
ECONOMICAL AND DELICIOUS CHICKPEA CREAM WITH PAPRIKA
TIPS & VARIATIONS
You can replace 1 out of 3 teaspoons of sweet paprika with 1 of hot paprika.
You can serve it garnished with fresh parsley.
You can add 2 teaspoons of peanut butter to the mixture for an extra kick!
You can keep it in the fridge well-covered for 2 days.
