Drive away with green broad beans and ricotta
starters from Italy
Chickpea Cerma
Chickpea Cerma
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Without garlic and without tapina: this is not humus, but a delicious chickpea cream presented in three fantastic variations
preparation
step 1
Divide the cooked, salted and drained chickpeas into three parts. Keep the cooking water if homemade. Prepare the other ingredients.
step 2
Simple chickpea cream: blend 200 g of drained chickpeas, adding one-two tablespoons of extra virgin olive oil and the juice of half a lemon. Add water (fresh or cooking) until you get the creaminess you want.
step 3
Pink chickpea cream: once the simple chickpea cream is made with the other 200 g of cooked chickpeas, add one or two teaspoons of beet juice. The juice is obtained with the extractor or, if you do not have it, grating a raw beetroot and squeezing the pulp.
step 4
Chickpea cream with carrots: Peel, cut into sticks and roast a couple of carrots. Blend them together with the remaining 200 g of chickpeas, lemon juice and oil. Dilute to taste. This version is really tasty, and a delicate orange color is obtained.
step 5
And here are the three chickpea creams, with a refined flavor, ready to be served on the table. Enjoy your meal!