Cream of Chickpea and Coriander

This paté/spread is delicious on herb seasoned breads, as an appetizer, or as a snack, and will delight everyone.

1 large can of chickpeas (approx. 800 grams) or the equivalent of 530 grams of drained chickpeas	Pour chickpeas into strainer – rinse well. Place chickpeas in large bowl filled with water – let sit for 1 hour.

	Then strain – and set aside.

Preparation time / 5 minutes Soaking time / 1 hour

3 sprigs of fresh coriander	Remove leaves and discard stems. Keep the leaves.

180 ml of olive oil Juice of half of a fresh lemon	In a blender, mix the chickpeas, the coriander, the olive oil and the lemon juice until the spread is smooth and creamy.

Salt, blend of freshly ground peppers, Espelette pepper	Season to taste.

Blending time / 10 minutes

Straining time / 15 minutes	Then strain this spread to separate the chickpeas from the skins or residue.

	Keep this spread in the refrigerator in a covered glass jar. Pour a small amount of olive oil on top of spread before closing jar.

	Remove from refrigerator 30 minutes before serving.