Chickpea sauce (cold)
Ingredients
- 125 g cooked chickpeas (small tin), strained and rinsed
- 1 garlic clove, finely chopped
- 100 g Greek yogurt
- 50 ml single cream
- 1 tsp lemon juice
- large pinch caster sugar
- bunch of fresh mint leaves, finely shredded
- salt, white pepper to taste
Method
- Blend chickpeas, garlic, yogurt, lemon juice, cream and mint to a fine puree. Pass through a fine-meshed sieve, adjust thickness with cream (or milk). Season to taste, chill until serving.
Variations
Replace mint leaves by other fresh herbs, such as basil, flat-leaf parsley or dill.