MEDITERRANEAN SMASHED CHICKPEAS
You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil. You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable. Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions.
Provided by David Tanis
Categories quick, condiments, dips and spreads, appetizer
Time 30m
Yield About 3 1/2 cups chickpea spread
Number Of Ingredients 12
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
- Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.
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Jacob Shontz
[email protected]I'm giving this recipe one star because it was so bad.
Karima Ahmad
[email protected]This recipe was a total disaster. The chickpeas were burnt and the sauce was way too salty.
Phoebe Nshingano
[email protected]I'm not sure what I did wrong, but my chickpeas didn't turn out very well. They were kind of mushy.
Zaineb Fatima
[email protected]I would definitely recommend this recipe to others. It's a great way to use up leftover chickpeas.
Valentino Tinto
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the chickpeas were flavorful.
Abdiselan
[email protected]These chickpeas were a little too dry for my liking. I think I'll add some more olive oil next time.
Abdullah nazir
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
Gib Ran
[email protected]These chickpeas were a little too spicy for my taste, but I still enjoyed them.
Kelechi Francis
[email protected]I love this recipe! It's so versatile. I've used it as a dip, a spread, and even a salad dressing.
Limontopsi Mo
[email protected]So easy to make and so flavorful. I'll definitely be making these again.
Abdul Hi
[email protected]These were delicious! I served them with pita bread and hummus and they were a perfect appetizer.
Kishwar Tariq
[email protected]I'm not usually a fan of chickpeas, but this recipe changed my mind. The smashed chickpeas were so creamy and flavorful, and the spices were perfect.
Dipak Jyoti
[email protected]These chickpeas were so creamy and flavorful. I loved the combination of spices and the hint of lemon.
Cody Crawford
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's so easy to make and the results are always delicious.
Resa Cain
[email protected]These smashed chickpeas were a hit at my last party! Everyone loved the creamy texture and the smoky flavor from the paprika and cumin.