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Chickpea Cerma




Precooked chickpeas

600 oz

Lemon juice

6 spoons

Extra virgin olive oil

6 spoons


2 unit

Red beetroot

1 unit


to taste

starters from Italy

Chickpea Cerma

Chickpea Cerma

vegan with good fats

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea Cerma

Without garlic and without tapina: this is not humus, but a delicious chickpea cream presented in three fantastic variations

Chickpea Cerma step 1

step 1

Divide the cooked, salted and drained chickpeas into three parts. Keep the cooking water if homemade. Prepare the other ingredients.

Chickpea Cerma step 2

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.

Chickpea Cerma step 3

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.

Chickpea Cerma step 4

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.

Chickpea Cerma step 5

step 5

And here are the three chickpea creams, with a refined flavor, ready to be served on the table. Enjoy your meal!

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