The dried chickpeas are washed and soaked in tap water for one night.
Now they are cooked in vegetable stock and tap water until soft (al dente). The chickpeas are then finely pureed in the cooking water with the peeled garlic cloves, olive oil and the juice of one lemon in a hand blender.
Pour the soft, still warm amount into dessert bowls and place on the table with tortilla chips.
Other recipes from this show:
Cucumber soup
Leaf salad of chicory and shrimps
Tip: Always use organic lemons for cooking, if possible!
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