Chickpea Cream with Paprika, an economical, easy, tasty, and so good recipe! You can eat it on crostini, on meat, even alone with a spoon, or to fill sandwiches and wraps, in short, you have to try it! There is also a video recipe, so it’s easier than ever! You don’t have to cook anything because canned chickpeas are used, the most economical and delicious chickpea cream there is!
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
Chickpea Cream with Paprika Ingredients
- 15.5 oz canned chickpeas (weighed already drained)
- 3 tablespoons extra virgin olive oil
- 4 tablespoons water (cold)
- 3 teaspoons sweet paprika
- 1 clove red garlic
- 1 pinch fine salt
Useful Tools
- Immersion Blender
- Spoon
- Teaspoon
- Bowl
- Plastic Wrap
- Spatula
Preparation of the Chickpea Cream with Paprika
Put the well-drained chickpeas in the measuring cup (or blender glass), add the water and the 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 completely 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!
You can use the chickpea cream with paprika to enrich sandwiches and wraps, spread it on toasted bread or crackers, and you can also eat it alone with a spoon because it’s delicious!
ECONOMICAL AND DELICIOUS CHICKPEA CREAM WITH PAPRIKA
TIPS & VARIATIONS
You can replace 1 of the 3 teaspoons of sweet paprika with 1 of spicy paprika.
You can serve garnished with fresh parsley.
You can add 2 teaspoons of peanut butter to the mixture for an extra kick!
You can store it in the fridge, well covered, for 2 days.
