Recipes

Chickpea purée with lemon, cumin and olive oil

This chickpea purée is a straightforward Mediterranean staple, highlighting the warmth of cumin, the sharpness of fresh lemon, and the richness of olive oil. It’s excellent as a dip, side, or light lunch.

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Chickpea puree with lemon, cumin and olive oil by a cool kitchen window, with the authentic SPHERA bottle composited into an illustrative scene.

Chickpeas, lemon and olive oil form the backbone of many Mediterranean tables. This purée is quick to prepare, especially if you use tinned chickpeas, and benefits from a generous pour of good extra virgin olive oil. Serve with flatbread or spoon onto crisp toast.

YieldServes 4 as a dip or side
Prep time10 minutes
Cook time10 minutes
Total time20 minutes

Ingredients

  • 400g tinned chickpeas, drained and rinsed
  • 1 large garlic clove, crushed
  • 1½ tsp ground cumin
  • 1 lemon, juiced
  • 4 tbsp SPHERA extra virgin olive oil, plus more to finish
  • 60ml cold water
  • ¾ tsp sea salt

Method

  1. Add the chickpeas, garlic, cumin, lemon juice, 4 tbsp olive oil, water and salt to a food processor.
  2. Blend for 1 minute, stopping to scrape down the sides of the bowl.
  3. Continue blending until smooth and creamy, adding a touch more water if needed to loosen.
  4. Taste and adjust salt or lemon if needed.
  5. Spoon into a shallow bowl, swirl the top with the back of a spoon, and finish with a little extra SPHERA olive oil.
SPHERA tip: If you prefer a looser texture, add an extra tablespoon or two of cold water when blending.