Mustard Purée

Preparation info

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By Brent Savage

Published 2010

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  • 200 g (7 oz) dried chickpeas, soaked overnight, drained
  • 50 g ( oz) Dijon mustard
  • 40 ml ( fl oz) olive oil
  • sea salt and freshly ground black pepper


Place the chickpeas in a saucepan, cover with water and bring to a simmer. Cook for 1 hour or until completely tender. Strain, reserving a little of the cooking liquid.

Place the chickpeas in an upright blender, add the mustard and oil and blend until thick and smooth. Add a little reserved cooking liquid to thin down, if necessary. Season with salt and pepper. Set aside and keep warm.