Chickpea Puree with Yogurt and Cucumber Salad
Simple Recipes Lacto-Ovo Vegetarian Recipes Side Dishes Gluten-Free Recipes
A lighter chickpea puree. For creaminess, I used yogurt instead of sesame paste or a large amount of oil. Adding the cucumber salad with herbs on top, I realized I had created a happy combination of hummus and tzatziki.
Ingredients
250g cooked chickpeas (+ 50ml cooking water)
100g Greek yogurt
1 teaspoon dried oregano
1 level teaspoon ras-el-hanout
1/2 teaspoon ground cumin
1 tablespoon olive oil
coarse salt, black pepper
Cucumber Salad
1/3 long cucumber
15 mint leaves
2 sprigs of dill
chili flakes
1 tablespoon lemon juice
1 tablespoon olive oil
Servings: 2
How to prepare chickpea puree with yogurt and cucumber salad
- In a food processor or immersion blender, add the chickpeas, olive oil and a little salt. Blend until it becomes a thick paste.
- Add the yogurt and spices (oregano, ras-el-hanout, cumin) and blend long until as smooth as possible.
- Taste for salt and add more if needed. Grind plenty of black pepper and then, while continuing to blend, drizzle in a little of the chickpea cooking water until you reach the desired consistency (I added 30ml water).
- Cut the cucumber into quarters lengthwise and then into not too thin slices. Sprinkle with salt and add the lemon juice. Add the finely chopped herbs and olive oil. Mix and then add chili flakes if desired.
- Spread the puree in a bowl or on a plate. Place the cucumber salad on top. Sprinkle with a little more coarse salt. Serve immediately after assembly.
* the puree can be prepared ahead and kept in the refrigerator; the cucumber salad should be prepared just before serving.
