Chickpea puree with sesame
Ingredients
Instructions
- 200 g Dried chickpeas
- 2 tbsp. tablespoons sesame seeds
- 2 Lemons
- 2 garlic cloves
- 6 sprigs of parsley
- 1 Small pepper
- 1 sprig of sage
- 1 tbsp. coffee Bicarbonate of soda (from pharmacies)
- 4 tbsp. tablespoons olive oil
- Salt
- Soak the chickpeas in plenty of cold water with baking soda added for 12 hours. The next day, drain them.
- For them into a saucepan or Dutch oven, cover them with water then add 3 sage leaves.
- Bring to a boil and simmer for about 45 minutes, until tender. Drain them.
- Reserve 25 cl of the cooking liquid.
- Peel the garlic and chop the parsley.
- For these ingredients into the bowl of the mixer with the drained chickpeas, sesame seeds, 3 tbsp. tablespoons olive oil, lemon juice, 1 tbsp. coffee salt and a small strip of chilli.
- Mix until you get a smooth paste.
- Gradually add 25 cl of the chickpea cooking water, mixing with a wooden spoon: the paste should have the consistency of mayonnaise.
- For it into a deep dish, sprinkle it with 1 tbsp. tablespoons of olive oil drizzled.
- Decorate with a sprig of sage and small strips of chilli.
- Place the dish in the refrigerator until the last moment. Serve chilled.
- Accompany with raw vegetables and country bread.
Chickpea puree with sesame
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