Bean Puree
4 servings
85 minutes
Bean puree is a delicate and aromatic dish rooted in European culinary traditions. It combines the rich flavor of chickpeas with the spicy notes of garlic, lime, and chili pepper, creating a harmonious blend of textures and shades. Historically, legumes were used as a nutritious base for various dishes due to their high protein and beneficial nutrient content. This puree can serve as an independent snack or an excellent complement to meat or vegetables, giving them an unusual taste. Fresh tomatoes, green onions, and coriander play a special role here by adding freshness and lightness to the dish. It can be served both cold and warm while enjoying the subtle balance of spices and creamy consistency. The puree pairs perfectly with bread, flatbreads, or fresh vegetables, highlighting its versatility.
1
Soak chickpeas in 570 ml of cold water overnight.
- Chickpeas: 175 g
2
Drain the soaked chickpeas, transfer to a pot with cold water. Bring to a boil, cover, and simmer until soft, about 45 minutes.
- Chickpeas: 175 g
3
Heat vegetable oil in a pan, sauté chopped onion for 5 minutes, then add minced garlic and cook for another 5 minutes.
- Spanish onion: 1 head
- Vegetable oil: 1 tablespoon
- Garlic: 1 clove
4
Finely chop the green onion, remove the seeds, and mince the chili pepper.
- Spring onion: 3 pieces
- Chili pepper: 1 piece
5
Put the cooked chickpeas, fried onion, and garlic with vegetable oil in a food processor. Add salt, lime juice, and blend until a smooth, soft puree is achieved.
- Chickpeas: 175 g
- Spanish onion: 1 head
- Garlic: 1 clove
- Vegetable oil: 1 tablespoon
- Lime juice: 2 tablespoons
- Salt: to taste
6
Transfer the puree to a bowl, add peeled and chopped tomatoes, chili pepper, green onion, Tabasco sauce, coriander, and 2 tablespoons of sour cream. Season with salt and pepper. Cover and keep in a cool place until serving.
- Tomatoes: 1 piece
- Chili pepper: 1 piece
- Spring onion: 3 pieces
- Tabasco sauce: 0.5 teaspoon
- Ground coriander: 1 tablespoon
- Sour cream: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
