Chickpea dip

Ingredients for 1 servings:

• 1 can chickpeas (drained weight 265 g)
• 4 tbsp fat (Rama Cremefine for refining)
• 2 tsp paprika paste
• 1 tsp cumin
• 1 clove(s) garlic
• salt and pepper
• 1 bunch of flat-leaf parsley

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

refined with Cremefine

Puree the chickpeas, crème fraîche, paprika paste, and cumin with a hand blender. Peel and finely chop the garlic clove, add it, and season with salt and pepper. Wash the parsley, pat dry, finely chop, and stir into the chickpea puree. Tip: Instead of the paprika paste, wash a red bell pepper, halve it, remove the seeds, and grill it on a baking sheet for about 5 minutes, until the skin turns black. Remove the bell pepper halves from the oven and cover with a damp cloth. After about 2 minutes, remove the cloth, peel the bell pepper halves, and puree.