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 minSnackraw beet, coarse sea salt,beet chips with sea salt -
20 minSmall dishpuff pastry, breakfast bacon, egg yolk,happy 2016-puff pastry snacks with bacon -
15 minSmall dishpuff pastry, egg yolk, cherry / Christmas, thyme, chorizo,puff pastry snacks with tomato and chorizocrumble -
10 minSmall dishtuna natural, dried tomato on oil, dried Provençal herbs, mayonnaise, sour cream, baguette, olive oil, capers, fresh parsley,baguette with tuna and tomato
Nutrition
40Calories
Sodium0% DV0g
Fat5% DV3g
Protein2% DV1g
Carbs1% DV3g
Fiber0% DV0g
Loved it