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
Equipment
- Blender
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
Instructions
- Let the dried chickpeas soak into abundant water overnight.
- Wash the chickpeas, add them to a pot with enough water, some salt, a couple of rosemary twigs and two peeled cloves of garlic.
- Bring the water to a boil, reduce to a simmer, and let the chickpeas cook until soft, around 50 minutes.
- Save some of the cooking water (at least a couple of cups) and drain the chickpeas and add them to a blender.
- 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.
- Serve the cream with some olive oil and walnuts on top, and accompany everything with a slice of bread toasted with some rosemary.