Lemony Chickpea Puree

Name: Lemony Chickpea Puree
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 cups
Ingredients: 1 cup dried chickpeas, soaked overnight; Kosher salt and freshly ground black pepper; 2 cloves garlic, 2 smashed and 2 left whole without paper; 1 to 2 bay leaves; 1/2 cup extra-virgin olive oil, plus more as needed; 1 lemon, zested and juiced; Chopped parsley, for garnish

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Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 4 cups

Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 4 cups

Ingredients

1 cup dried chickpeas, soaked overnight

Kosher salt and freshly ground black pepper

2 cloves garlic, 2 smashed and 2 left whole without paper

1 to 2 bay leaves

1/2 cup extra-virgin olive oil, plus more as needed

1 lemon, zested and juiced

Chopped parsley, for garnish

Directions

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.