in Middle East

Chickpea spread

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Ingredients for 6 servings:

  • 1 can chickpeas (240 g)
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp water
  • ½ tsp cumin
  • 1 tsp spice paste (harissa)
  • 1 tbsp parsley, chopped
  • n. B. Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the chickpeas and place them in a bowl with the olive oil, lemon juice, and water. Blend. Add the cumin, harissa (be careful: it’s spicy!), freshly chopped parsley, and a pinch of salt; mix well. This goes best with flatbread or baguette. This slightly spicy spread is perfect for breakfast or dipping at parties. It can easily be stored, covered, in the refrigerator for 2-3 days.

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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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