Tuscan Chickpea Dip

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A classic Tuscan snack or antipasto from the town of Grosseto. Traditionally made from dried chickpeas, this delicious snack can be whipped up in minutes from canned chickpeas.

SERVINGS 6

 420 g can chickpeas, drained
 2 large tomatoes, peeled and seeded
 1 clove garlic, crushed

RECIPE INSTRUCTIONS

1

Make a small cross in the bottom of the tomatoes with a sharp knife. Cover tomatoes with boiling water and leave for approximately 10 seconds until the skin begins to peel away from the cross. Place tomatoes in cold water for approximately 10 seconds, then peel away the skin. Cut the peeled tomatoes in half and scoop out the seeds with a teaspoon, removing as little flesh as possible.

2

Puree the drained chickpeas and tomato halves in a blender with a generous pinch of salt and freshly ground black pepper, adding a little water if needed to achieve a smooth but firm texture (a little softer than mashed potato).

3

Warm the olive oil in a frying pan, stir in the garlic and after a minute add the chickpea mixture. Stir it gently for a couple of minutes until the excess moisture has evaporated and the puree is looking and smelling inviting.

4

Arrange little mounds on individual plates and make a hollow in the centre of each. Pour in the extra virgin olive oil and sprinkle with a little extra salt and pepper to taste. Enjoy with a crusty bread or an antipasto platter.

Ingredients

 420 g can chickpeas, drained
 2 large tomatoes, peeled and seeded
 1 clove garlic, crushed

Directions

1

Make a small cross in the bottom of the tomatoes with a sharp knife. Cover tomatoes with boiling water and leave for approximately 10 seconds until the skin begins to peel away from the cross. Place tomatoes in cold water for approximately 10 seconds, then peel away the skin. Cut the peeled tomatoes in half and scoop out the seeds with a teaspoon, removing as little flesh as possible.

2

Puree the drained chickpeas and tomato halves in a blender with a generous pinch of salt and freshly ground black pepper, adding a little water if needed to achieve a smooth but firm texture (a little softer than mashed potato).

3

Warm the olive oil in a frying pan, stir in the garlic and after a minute add the chickpea mixture. Stir it gently for a couple of minutes until the excess moisture has evaporated and the puree is looking and smelling inviting.

4

Arrange little mounds on individual plates and make a hollow in the centre of each. Pour in the extra virgin olive oil and sprinkle with a little extra salt and pepper to taste. Enjoy with a crusty bread or an antipasto platter.

Tuscan Chickpea Dip