Cucumber Slices With Chickpea Puree And Thyme Recipes
CHICKPEA PURéE
Provided by Suzanne Goin
Categories Condiment/Spread Food Processor Garlic Appetizer Sauté Quick & Easy Chickpea Seed Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
- Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
CUCUMBER SLICES WITH CHICKPEA PUREE AND THYME
You don't need a lot of oil to make a delicious, smooth puree. Lemon, thyme, and garlic pump up the flavor without adding fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 8
Steps:
- In a food processor, combine chickpeas, lemon juice, thyme, garlic, oil, and 1/4 cup water; process until smooth. Season with salt and pepper and process until combined.
- Dividing evenly, dollop chickpea puree onto cucumber slices, top with a roasted red pepper strip and thyme leaves. Serve immediately.
Nutrition Facts : Calories 155 g, Fat 11 g, Fiber 5 g, Protein 5 g
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