Cream of chickpeas with Chimichurri
I confess, I am a true fan of vegetable tapenade. If I can also enjoy them in a jiffy, are cool and are related to the term “healthy fastfood“, I fall under any plan to tell. Does not it happen to you?
Today I tell you how to make a cream or chickpea hummus with a different touch to the traditional one. Due to the quantity and protein quality that the chickpeas contain, it is a good option to add to breakfasts and snacks for adults and children or even as an ingredient for that sandwich or sandwich on the beach or in the pool. Do you dare to try?
Ingredients for a tupper of chickpea cream
- 400g of chickpeas
- 40 g of tahini or sesame cream
- 2 – 3 cloves of garlic
- 60 ml of water
- 40 ml Extra Virgin Olive Oil Full Moon Naturvie
- A cayenne
- Half a teaspoon of salt
- Half teaspoon cumin
- Half a teaspoon of oregano
- Half a teaspoon of sweet paprika
- Half a teaspoon of parsley
To make the recipe faster, I use canned cooked chickpeas, but if you prefer to cook them at home, the two options are valid.
Put the chickpeas in a blender glass next to the tahini, garlic cloves, water and oil. Add the spices and beat until you get a smooth texture. If you like more liquid, you can add more water and EVOO (extra virgin olive oil), and if you prefer a more consistent texture, add less liquid.
Serve in a bowl with a drizzle of Full Moon Extra Virgin Olive Oil and refrigerate to serve chilled.
It is a recipe suitable for people who follow a strict vegetarian diet pattern, and for people with lactose intolerances or gluten. In addition, it is a raw vegan recipe, so by not subjecting the extra virgin olive oil to high temperatures maintains all its antioxidant properties.
Victoria Fagúndez, Dietitian – Nutritionist