Tip: If you want to make this recipe more quickly, we recommend using boiled canned chickpeas.
Chickpea and truffle velouté
Chickpea and truffle velouté
DifficultyEasy
Preparation120 min.
Cooking120 min.
Total time120 min.
ScopeAppetizer, Side dish
CuisineItalian
Portions4 people
Calories200
Ingredients
- 300 g of dried organic chickpeas
- juice of one lemon
- 2 cloves of garlic
- 50 g of extra virgin olive oil
- 40 g of 100% grated summer truffle sauce
Instructions
Predicting dry chickpeas, this recipe must be started well in advance. In fact, first you need to soak the chickpeas for 12 hours (changing the water from time to time). After this time has elapsed, drain them, rinse them well under running water and cook them for about 2 hours, until they are soft (remember to keep a cup of cooking water aside, you may need it).
Now you have to blend the chickpeas with a food processor, adding the two cloves of garlic, the evo oil, salt, and lemon juice; the consistency to be obtained should be very creamy and without lumps (in case help yourself with the chickpea cooking water you kept aside).
Now all you have to do is add our 100% grated summer truffle sauce and a few toasted sesame seeds to decorate.
