More about the Valentine’s Day Menu and Recipe Ideas
INGREDIENTS:
- 100g dry chickpeas
- 50 ml rapeseed oil
- 1/2 teaspoon black salt
- Bunch of fine chives
- Baking soda
PREPARATION:
1. Soak chickpeas in cold water for about 8 hours. Drain, add fresh water, add approximately 1/3 teaspoon of baking soda, and cook until very soft. Drain (you can use the water from cooking to make mayonnaise [link]) and let it cool.
2. Blend the cooled chickpeas with the addition of oil and salt. If the spread is too thick and doesn’t blend well, add a little bit [a measure sometimes called “just a tad”] of cold, boiled water.
3. The spread should be as thick as possible and slightly salty.
4. Finely chop the chives and add them to the blended chickpeas, mix thoroughly. Set aside for at least 30 minutes to let the flavors meld.
VARIATIONS:
- A similar spread can also be made with tofu; in that case, it’s good to add some turmeric for a more egg-like color.
NOTES:
It’s important to use fine chives.
SERVING:
The spread goes well with tomatoes, a bit of mayonnaise. Served on toast, French toast, or flatbread.