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2 to 4 garlic cloves
Put oil in blender and add garlic. Blend at high speed for about 30 seconds. Add chickpeas little by little. Blend at high speed for a minute or two between additions.
When the mixture becomes thick, it helps to stop the blender and use a rubber spatula to push the mixture down and mix it around.
Thin with lemon juice.
A final 3 to 4 turns for one minute each at high speed completes the blending.
Poster's Notes:
Serve on plates. Garnish options include paprika, parsley (chopped or sprigs), a few whole chickpeas, and even a drizzle of olive oil.
Seasoning is to taste. It is hard to properly puree the garlic after you have added the chickpeas, so decide how much garlic you want first. You can always enhance the lemon--or dilute it all with extra olive oil and extra chickpeas.
For my tastes, it should have strong garlic and lemon flavor with the chickpeas providing the counterpoint of smoothness. I use 4 cloves of garlic and 1 or more lemons.
Posted by Len Farber
Nutritional Info Per Serving: N/A
1/4 cup olive oil
1 pound precooked or canned chickpeas (garbanzo beans)
Juice of 1 to 2 lemons
This is a "creamed salad"--it should be smooth and creamy, almost as thick as sour cream.