Chickpea puree with pitta triangles

Recipe from: 6/5/2003 12:00:00 AM

Ingredients 10
Servings 8
Time

Ingredients

  • CHICKPEA PUREE
  • 800
    g
    (2 x 400 g cans) chickpeas, drained
  • 5
    ml
    salt
  • 45
    ml
    lemon juice
  • 3
    garlic cloves, crushed
  • 80
    ml
    olive oil
  • PITTA TRIANGLES
  • 3
    pitta breads (or more as needed)
  • olive oil
  • sesame seeds
 

Method

 
Process the puree ingredients until smooth.
Adapt seasoning to taste and chill until needed.
Serve with pitta triangles or bread.
The puree dries out a little if left to stand - simply moisten with a little extra olive oil.

Pitta triangles
Halve the pitta breads and cut them into triangles.
Brush lightly with olive oil and sprinkle with sesame seeds.
Bake at 180 °C until golden brown.
Allow to cool and store in an airtight container.

 

Read more on: pulses  |  bake
 

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