Lemony chickpea puree

Keep some of the chickpeas whole to add texture to this nutty mash.

  • Preparation Time20 mins
  • Cooking Time60 mins
  • DifficultyEasy
150g dried chickpeas, soaked overnight
Sea salt and freshly ground black pepper
2 cloves garlic, 2 smashed and 2 left whole without paper
1 to 2 bay leaves
125ml extra-virgin olive oil, plus more as needed
1 lemon, zested and juiced
Chopped parsley, for garnish
1) Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 5cm. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil.

2) Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 225ml of the cooking liquid. Remove the bay leaves and discard.

3) Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed.

4) Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

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