All Recipes · Lunch

Spicy Chickpea Puree

I have always been a huge fan of the combination of cumin and coriander which works very well with both eggplants and chickpeas. There are many Middle Eastern dishes using these ingredients.

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I actually made this as a stuffing for baked eggplant and ended up with left-overs –don’t worry, I’m working on the recipe so stay tuned for the recipe peoples. Naturally, the next day, it became my lunch; served on rice cakes with fresh tomato slices. If you are looking for a light lunch option, this one is just right for you!

1x can chickpeas, drained and rinsed and drained again
4 rice cakes
1 small tomato, washed and sliced
1 tsp ground cumin
1 tsp ground coriander
3 generous tbsp Tofutti Sour Supreme
Juice of ½ lemon, freshly squeezed
Handful flat-leaf parsley, washed and finely chopped

• Process the chickpeas, vegan sour cream and lemon juice in a food processor. Scrape the sides and pay attention to the area under the blade –this is usually where you get not so processed bits and pieces. Transfer into a bowl.
• Add the remaining ingredients; parsley, cumin, coriander and salt.
• Spread evenly and generously over rice cakes. Top with sliced tomatoes and enjoy!

2 thoughts on “Spicy Chickpea Puree

  1. Dear Gulden, lovely to find your beautiful blog, thank you for stopping at mine, I am so thrilled to find another Turkish food lover : ) I will gladly give your blog a link at mine and look forward to following you on facebook (I have Ozlem's Turkish Table at fbook too), and this chickpeas dip with spices sound wonderful! Ingiltere'den selamlar, Ozlem
    1. What a lovely surprise Ozlemcim? I am absolutely delighted that you dropped by and thank you for your kind words. I love your recipes and everything you're doing to promote Turkish cuisine. I have so much respect for that. I'm also looking forward to following you and your recipes on FB. Sidney'den selamlar, sevgiler...

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