INGREDIENTS
- - 200 g chickpeas
- - a few slices of toast or rice cakes gluten free
- - 1 white onion
- - 1 clove of garlic
- - 1 teaspoon sesame butter (optional)
- - 2 tablespoons of olive oil
- - parsley
- - pepper, salt
INSTRUCTIONS
- Soak the chickpeas for 24 hours with a pinch of salt.
- Discard the soaking water and cook them in water for about 1 hour, removing them from the fire only when they are very tender.
- Reduce them to a cream with a vegetable-pass.
- Thicken the cream in a pan over low heat, let it cool and then place in the refrigerator for 2 hours.
- Finely chop the onions, parsley, garlic, and add the ingredients to the cream, mix well and incorporate a little oil, sesame butter, salt and pepper to taste.
- Serve at room temperature with a drizzle of olive oil and slices of toast.
