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Making Pulse Purées
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Puréed with olive oil and garlic, cooked pulses make aromatic dips, spreads and creamy side dishes. Here chick peas are used to make the Middle Eastern hummus; other good choices are cannellini beans, black or red kidney beans, or lentils. For a pungent flavour, add a few crushed dried chillies.
- Purée cooked chick peas in a food processor with a little cooking liquid, and salt and crushed garlic to taste.
- With machine running, add olive oil through tube. Add lemon juice to taste, and 1-2 tbsp hot water.
