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chickpeas lemon and rosemary cream

Chickpeas Lemon & Rosemary Cream

This velvety chickpeas cream with lemon and rosemary is rich in protein and Mediterranean flavour! It is perfect accompanied by a slice of rustic bread, or with a side dish to make a complete hearty plant-based meal
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Prep Time 1 hour
overnight chickpeas soaking 10 hours
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 2 cups dried chickpeas 400 gr, or two cans
  • 2 garlic cloves
  • 2 sprigs fresh rosemary
  • Zest of ½ lemon
  • Juice of 1 lemon
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Walnuts to garnish optional

Equipment

  • Blender

Method
 

  1. Let the dried chickpeas soak into abundant water overnight.
  2. Wash the chickpeas, add them to a pot with enough water, some salt, a couple of rosemary twigs and two peeled cloves of garlic.
  3. Bring the water to a boil, reduce to a simmer, and let the chickpeas cook until soft, around 50 minutes.
  4. Save some of the cooking water (at least a couple of cups) and drain the chickpeas and add them to a blender.
  5. Add the cooked garlic, some olive oil, pepper, the zest of half a lemon and the lemon juice. Blend all together and add some cooking water to make the chickpea cream velvety.
  6. Serve the cream with some olive oil and walnuts on top, and accompany everything with a slice of bread toasted with some rosemary.