Chickpeas and Sun Dried Tomatoes Provencal Drip
Servings: 1 bowl
South France Provence cuisine use chickpeas in many preparations. And olive oil almost everywhere. As hummus is a typical Mediterranean preparation, the French version of hummus have only olive oil, thus without tahini.
Print Recipe
Equipment
- Blender
Ingredients
- 250 gr chickpeas canned
- 1 garlic clove
- 1 spring onion or ¼ onion
- 12 sundried tomatoes
- 10 cl olive oil
Instructions
- Start by peeling and finely mincing the garlic clove and the onion. It is important that they are as small as possible because they will remain raw in the preparation, just to season the dip but we don’t want it too aggressive. You may use the blender from this step but I tend to like to mince garlic and onion. Up to you.
- Using a blender, grind the drained chickpeas with the sun dried tomatoes (drained as well if you buy the in olive oil), together with garlic and onion.
- Once a homogeneous paste is obtained, gradually add the olive oil while mixing. The quantity of olive oil is just an indication and depends on how wet tomatoes and chickpeas are. Stop as soon as you get a smooth and creamy consistency.
Notes
The main steps: Grind and mix all ingredients together. That’s all.