| Difficulty: | Average |
| Preparation time: | 25 min |
| Cost: | Bass |
INGREDIENTS:
- 250 g boiled chickpeas
- 1 lemon
- EVO oil to taste
- 1 clove of garlic
- 1 tablespoon yeast flakes
- Sweet paprika
- 2 tablespoons tahini
METHOD:
-
in a blender combine the boiled chickpeas with the juice of half a lemon, half a clove of minced garlic, the yeast flakes and the tahini. Blend until you get a nice firm cream. Taste the cream and adjust the salt.
-
Arrange on a plate or in a bowl, garnishing with paprika and extra virgin olive oil. Use as an accompaniment to a crudité or as a sauce for vegetable meatballs or chips.
