Mediterranean chickpea and tomato spread

Ingredients for 4 servings:

• 350 g chickpeas, from the can or jar
• 1 medium-sized garlic clove(s)
• 2 tbsp tomato paste
• 4 tbsp olive oil or other
• 1 tbsp lemon juice, more to taste
• 1 tsp oregano
• 1 tsp sweet paprika powder
• ½ tsp cumin
• 1 tsp basil, dried or fresh
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

quickly prepared

Empty the contents of a can or jar of chickpeas into a small saucepan. Finely chop the garlic so that the whole clove doesn’t end up in the pan. It will be pureed anyway, so it doesn’t need to be finely chopped. Add the garlic to the pan. Bring the contents of the pan to a boil over medium heat for about five minutes to heat everything up and the garlic loses some of its spiciness. Remove the pan from the heat and let everything cool for five minutes. Mix the tomato paste into the chickpeas and puree everything with a hand blender until you have a smooth cream. If you don’t want it quite as smooth, you can make it coarser. Now mix in the oil and lemon juice. You can add more lemon juice if 1 tablespoon isn’t enough. Mix the spices, oregano, paprika, cumin, and basil into the cream and season with salt and pepper.