John Myers
Chickpea Butter
The perfect chickpea butter recipe with a picture and simple step-by-step instructions.
- 1 Can Chickpeas canned
- 200 g Quark double cream
- 1 Lemon
- 0,25 bunch Fresh smooth parsley
- 2 Garlic cloves
- Olive oil
- Sea-Salt
- Pepper from the grinder
- Ground cumin
- Sugar
- 50 g Hazelnuts
- Drain the chickpeas (leave half of the liquid on the peas so they don’t get too dry).
- Coarsely puree with a few drops of olive oil and add the quark – continue to puree until you have a creamy mixture. Peel and finely chop the garlic and add to the cream along with lemon zest and lemon juice. Roughly chop the parsley and mix in as well. Season the chickpea cream with salt, pepper, sugar and cumin.
- Toast the hazelnuts in a pan without oil until the shell bursts – place on a kitchen towel and rub off. Roughly chop the roasted peeled hazelnuts and fold into the cream.
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