Pasta z Ciecierzycy

Ingredients · 4 servings

• 480 gChickpea, cooked or canned, drained, liquid reserved
• 90 gSun-dried tomato in oil, drained
• 6 gGarlic, peeled
• 30 gLemon juice, freshly squeezed
• 30 gOlive oil
• 2 gCumin, ground
• 4 gSalt
• 1 gBlack pepper, freshly ground

Equipment

food processor, kitchen scale, sieve, mixing bowl, spatula, measuring spoon, serving bowl

Instructions

1. 1
   Gather Tools

   Gather and weigh all ingredients; set out a sieve, bowl, food processor, spatula, measuring spoon, and serving bowl. · 2 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Drain Chickpeas

   Drain the chickpeas through a sieve over a bowl, reserving a little liquid for thinning the spread later. · 2 min

   What to look for: Chickpeas look matte and the liquid is collected below.

3. 3
   Load Processor

   Add chickpeas, sun-dried tomatoes, garlic, lemon juice, olive oil, and cumin to the food processor bowl. · 1 min

   What to look for: The processor bowl is filled but not packed tight.

4. 4
   Blend Smooth

   Blend until the mixture turns mostly smooth, then stop and scrape the sides and base with a spatula. · 2 min

   What to look for: The paste is thick, pale beige, and streaked with tomato red.

5. 5
   Adjust Texture

   Blend again until creamy; add reserved chickpea liquid 10 g at a time only if the paste looks too thick. · 1 min

   What to look for: The spread moves easily around the blade and holds soft swirls.

6. 6
   Season Spread

   Season with salt and black pepper, pulse briefly, and taste for a bright, garlicky balance. · 1 min

   What to look for: Seasoning is evenly mixed with no dry spice on the surface.

7. 7
   Serve Spread

   Serve the chickpea spread in a bowl at once, or chill it for a firmer texture before supper. · 1 min

   What to look for: The finished spread is smooth, glossy, and lightly orange from tomatoes.