Vegan: Provencal Chickpea Purée

[Guest guest]

* Exported from MasterCook *

 

Provencal Chickpea Purée

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 7

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Beans And Legumes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups cooked chickpeas

OR about 1 3/4 15-ounce cans chickpeas -- drained

and rinsed

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice -- or to taste

1 tablespoon vegetable broth -- About

preferably Basic Vegetable Broth

(See separate recipe)

OR low-sodium canned

2 cloves garlic -- finely chopped

2 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper -- to taste

Sweet paprika

Pitted Nicoise -- (optional)

OR other good-quality black olives

Assorted raw vegetables and/or toasted

baguette rounds

 

Makes 6 to 8 servings.

 

This Is the south of Frances version of hummus minus the tahini. It's a

particularly good dip or spread with Garlic-Herb Pita Toasts (see separate

recipe).

 

Place the chickpeas, oil, lemon juice, 1 tablespoon broth, and garlic in a

food processor fitted with the metal blade or in a blender. Process or

blend until smooth and puréed, adding more broth as necessary to achieve a

spreadable consistency.

 

Transfer the mixture to a serving bowl and add the parsley, salt, and

pepper, stirring well to combine. Taste and add additional lemon juice, if

desired, stirring well to combine. Sprinkle with paprika and scatter the

olives, if using, over the top. Serve at room temperature as a dip with

raw vegetables or as a spread with toasted baguette rounds.

 

Advance Preparation: The mixture can be covered and refrigerated for up to

two days. Bring to room temperature before serving.

 

Per Serving: Calories 135, Protein 6g, Total Fat 4g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 19g, Dietary Fiber 2g, Sodium 11mg

 

- - - - - - - - - - - - - - - - - -