Filter
Reset
Sort ByRelevance
DCOTTON
Pane con tapenade - chickpeas with oregano and mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Drain the chickpeas.
-
Grind the chickpeas with 2 tablespoons of water, the lemon juice, the lemon zest, the olive oil, the oregano, the fresh mint and the garlic in a food processor into a coarse mixture.
-
Season with salt and pepper.
Blogs that might be interesting
-
15 minSmall dishsteak, mild Indian curry paste, root, winter carrot, spring / forest onion, flat leaf parsley, wok oil, soy sauce, coconut milk, baked onions,roast beef with spring onions and carrot julienne -
20 minSmall dishdried apricots, sausage, dijon mustard, fresh rosemary, raw ham, butter, oil,filled sausages -
20 minSmall dishpita bread, olive oil, paprika, chickpea, garlic, full yogurt, chili powder, coriander powder (ketoembar), smoked chicken fillet, coriander leaf, celeriac,pita coins with chicken and hummus -
20 minSmall dishcruesli, cream cheese, coconut grater, cress, cherry / Christmas, liquid honey,snowballs
Nutrition
40Calories
Sodium0% DV0g
Fat5% DV3g
Protein2% DV1g
Carbs1% DV3g
Fiber0% DV0g
Loved it