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Chickpea cream with Frankfurt herbs

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Ingredients for 1 servings:

  • 1 can chickpeas, approx. 400 g
  • ¼ bunch herbs (green sauce herbs)
  • 2 tsp mustard
  • e.g. rapeseed oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the herbs and roughly chop. Drain the chickpeas and rinse in a sieve. Place the chickpeas, herbs, and mustard in a blender and puree until a creamy consistency forms. Slowly drizzle in the rapeseed oil. Season with salt and pepper. It’s best to refrigerate overnight. Tip: I start by chopping a whole bunch of herbs with a little rapeseed oil in the blender and then divide everything into four portions. I freeze three portions so I can quickly whip up a small batch of Frankfurt Green Sauce or make the dip even if I don’t have the right herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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