Not to be confused with hummus. Chickpea pate is prepared without sesame paste and lemon juice. The main ingredient is well-boiled chickpeas. Fried onions, salt and garlic are used as additives. Very simple and delicious!
Ingredients
Step-by-step cooking recipe
Pre-soak chickpeas in cold water for 4 hours.
Flip into a colander, rinse and fill with fresh water. Boil for 40 minutes over medium heat
Take a little broth into a glass, drain the rest. Remove the chickpeas to cool down.
Peel the onion and garlic from the husk, chop.
Put the onion in a preheated frying pan with oil and fry until transparent.
Place boiled chickpeas and fried onions in the blender bowl.
Add garlic, salt and grind until smooth. If the pate is too thick, add a little broth and mix again.
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