This vegan and gluten free chickpea puree recipe can be used in many ways. Try it in a plant-based wrap for lunch, as a dip, or on top of cucumber or radish slices as an appetizer. Non-vegans can also serve it up alongside fish, pork or chicken.
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That is 100% the motivation behind this recipe. I’m not sure we hit genius status but ‘different’ and ‘cool’ are definitely covered. So is ‘delicious.’
This chickpea puree can do a lot of the same things hummus does. Without the tahini, though, the texture is less thick and creamy and its flavors much brighter. Chickpeas are loaded with vitamins, iron, protein and fiber. I’m on the hunt for fiber lately because it helps you feel full longer. Which can help you (me) maintain your (my) weight.
In other words, I’m looking for all the help I can get in stopping, or at least slowing down, what I’ve come to refer to as Blogger Butt.
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Having this little number in my fridge makes healthy, satisfying lunches and snacks much easier. Which is good because I don’t have an unlimited budget for pants.
It’s less starchy and more flavorful than rice or potatoes. The bright tang of lemon and the bite of parsley will really perk up your meal. And if you swirl it around a little on the plate before topping it with a veggie and some protein, it has the potential to make your family feel like they’re eating at a restaurant.
Helpful in making this recipe:
- 1 15 ounce can chickpeas strained and rinsed, liquid reserved
- 1/2 cup rinsed parsley leaves
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 4 teaspoons salsa verde I used Herdez
- 1/2 teaspoon sea salt
- Combine all ingredients in food processor and combine well but leave some texture in there.
- Add reserved chickpea liquid little by little until you reach a puree/dip conistency.
Calorie information and the number of people this will serve varies according to serving size.