Recipe courtesy of Tyler Florence
Print
Total:
1 hr 20 min
Active:
20 min
Yield:
4 cups
Level:
Easy

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.

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