Tuesday, June 29, 2010

Chickpea Puree with Lemon and Mint

Hummus alternative without tahini. Serve with crudite, crostini, or pita chips.

  • 1 15 1/2-ounce can chickpeas, rinsed and drained
  • 1/3 cup fresh lemon juice
  • 2 garlic cloves, pressed
  • 1/2 teaspoon salt, or to taste
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 3 tablespoons cold water
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon finely chopped mint
  • Sprinkling of cayenne pepper

1. Coarsely puree the chickpeas, lemon juice, garlic, and salt until smooth. Gradually add 1/3 cup oil in a thin, steady stream. Then add the water and puree until the chickpeas are smooth and fluffy. Scrape into a shallow bowl and smooth the top with a rubber spatula.

2. Sprinkle the top with the herbs and cayenne; drizzle with the remaining 1 tablespoon oil.

Makes about 3 cups

From Fresh & Fast by Marie Simmons

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