Drive away with green broad beans and ricotta
starters from Italy
translated by Italian with
Without garlic and without tapina: this is not humus, but a delicious chickpea cream presented in three fantastic variations
Divide the cooked, salted and drained chickpeas into three parts. Keep the cooking water if homemade. Prepare the other ingredients.
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.
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.
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.
And here are the three chickpea creams, with a refined flavor, ready to be served on the table. Enjoy your meal!