Chickpeas with Olive Oil and Crispbread
Chickpea purée with olive oil, lemon and garlic, served on crispbread. Perfect for a quick snack.
- Time
- 5 min
- Serving
- 298 kcal
- Ingredients
- ≈ $0.72
- Protein
- 10 g
Ingredients
- 1 Canned chickpeaspack 400 g ≈ $1.20 100 g
- 2 Olive oil 8 ml
- 3 Lemon≈ $4.70 per kg 10 g
- 4 Garlic≈ $10.00 per kg 2 g
- 5 Crispbreadpack 200 g ≈ $2.80 25 g
- 6 Cumin to taste
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the chickpeas in cold water and drain well.
Peel the garlic4; crush or finely chop it.
Blend the chickpeas with olive oil, lemon3 juice and cumin into a paste, and season with salt to taste.
Spread the paste on the crispbreads5 and serve.
Tips
- Why it works
- Crush garlic finely so it blends smoothly and doesn’t leave gritty bits in the purée. Over-chopping releases too much bitterness.
- Substitutions
- Use 1 tbsp tahini instead of olive oil for a nuttier taste; swap lemon for 1 tbsp vinegar if short.
- Common mistakes
- If the paste is watery, you over-drained the chickpeas. Blend longer or add 1 tsp flour to thicken.
- Storing and reheating
- Eat fresh or store in an airtight container for 2 days; reheat in a dry pan for 2 minutes to crisp bread again.
- Serve with
- Pair with a cold glass of sparkling water or cucumber slices for a light afternoon bite.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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