Two Summer Purées.

With BBQ season fast approaching, we thought we’d share these easy chickpea based purées.

They are similar to hummus, but are much lighter.

We think they go well with black olives & za’atar so we’ve included instructions for their preparation too.

Feel free to listen to Cafe Arabia while you cook or eat.

Two Summer Purées.
Print Recipe
For adaptations and ideal accompaniments see below. Check allergy advice on ingredients and ensure all food is fresh before use.
Servings
12 Persons
Servings
12 Persons
Two Summer Purées.
Print Recipe
For adaptations and ideal accompaniments see below. Check allergy advice on ingredients and ensure all food is fresh before use.
Servings
12 Persons
Servings
12 Persons
Ingredients
Tahini Chickpea Purée
Moroccan Chickpea Purée
Servings: Persons
Instructions
Tahini Chickpea Purée
  1. Place all ingredients except oil and parsley into a blender/food processor. Blend the mixture until it is a thick paste. Add water in small steps to thin if necessary.
  2. Transfer to a shallow serving dish, spread thinly and refrigerate for one hour. Serve with the oil and parsley sprinkled on top.
Moroccan Chickpea Purée
  1. Chop, boil and simmer the onion for 10 minutes. Drain and allow to cool.
  2. Place all of the ingredients except the oil into a blender/food processor. Blend the mixture until it is a fine paste. Use the water to thin if necessary.
  3. Ensure the purée is cooled and serve with the oil sprinkled on top.
Recipe Notes

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Modifications

Add more or less Cayenne, Cumin, salt and pepper as your taste desires or your health dictates.

A pinch of saffron may be added to the Moroccan dish.

Rather than serve as a dip, serve on toasted mini pitta breads.

Accompaniments

These purées go well with black olives & za'atar.

Drain a jar of black olives to give appx. 225g of olive. Ensuring the jar is empty add 60ml of extra virgin olive oil and 1 tablespoon of za'atar seasoning. Return the olives to the jar, mix well and serve.

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