By Doreen Colondres
A nutritional dish, easy to make and very versatile. The original “hummus” version is from the Middle East where they consume lots of chickpeas. But instead of using “tahini sauce” or “sesame paste” I will add some Spanish/ Caribbean flavor to it.
It’s addictive, easy to make and the best part is that you can make it ahead for a party. Before serving it, heat and serve with french bread, pita bread or flatbread. Also for dinner, as a bed for “scallops”, shrimp, fish fillet or lamb.
What you need to have:
- 1 can of chickpeas (remove the water)
- 6 garlic cloves, thinly sliced in the round
- 1 white onion minced in small bits
- ½ cup natural chicken broth (or more, depending on how thick you want it)
- ½ cup of olive oil
- Salt and pepper to taste
- Paprika for garnishing (sweet paprika, Spanish paprika)
What you need to do:
- In a frying pan, add 1/4 cup olive oil, sauté the garlic until well browned (5 minutes). Then lower the temperature a bit, add the onion, and cook until it is tender and translucent (5-7 minutes).
- Now add the chickpeas and cook 5 more minutes.
- Then transfer to a blender or mix cup in case you want to use a hand held blender (immersion blender).
- Add the broth little by little until it reaches the consistency of a purée. Season with salt and pepper and reheat if you wish to serve it hot.
- Then garnish with sweet paprika and a few more drops of olive oil.
