Creamy Lemony Chickpeas with Hot & Herby Oil

Creamy Lemony Chickpeas with Hot & Herby Oil

Spring has not yet sprung, but you can rely on this dish to keep you¬†warm ūüĆ∂ūüĒ•

Creamy Lemony Chickpeas Ingredients

1 cup of dry chickpeas
Salt
A lot of garlic (at least 3 cloves; we say 5!)
Graza sizzle
Red pepper flakes
Splash of white wine
1 scoop Little Sesame Preserved Lemon Hummus

Hot & Herby Oil Ingredients

Parsley
Fresno pepper
Graza drizzle extra virgin olive oil

Preparation

Soak your chickpeas in water overnight.

Drain the chickpeas and put them in a pot with water, salt and baking soda. Turn on high heat and bring the pot to a boil and skim the foam off the top until water is clear.

Bring to a simmer and let cook for ~1 hr until tender and then strain.

Slice your garlic gloves. Add Graza sizzle to a sauce pan on medium heat. Place garlic in the oil and cook until they start to get a little golden and crispy (not too far!). Add the chili flakes. And immediately pour in the white wine (drink as needed).

Once the wine is cooked down by half, add in your chickpeas and mix together. Add some water (even better if you save the chickpea cooking liquid) if needed.

Cook on low heat for 10 minutes.

Add a generous scoop of Little Sesame preserved lemon hummus to your chickpea pan and mix until combined.

Add parsley and fresno pepper into a sauce pan with warm Graza drizzle. Let the flavors melt together.

Top the chickpeas with your hot & herby oil and a squeeze of lemon and enjoy! This dish is easiest to devour with some warm Little Sesame pita ... but a spoon will do the job.

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Crispy Saffron Potatoes Dipped in Preserved Lemon Hummus

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