An easy vegan savoury appetiser, served cool and it will make you drool. Just add a few more portions and it can be turned into a main dish.
Ingredients
500 gr Chick peas, whole, dried, raw
3 item Onions, raw, medium, item
160 ml Olive oil
100 ml Lemon juice, fresh beverage
1.5 teaspoon (tsp) Salt
1 teaspoon (tsp) Pepper, black
Servings scaling: 10
Preparation
Place the split peas into a strainer and rinse them with fresh tap water.
Transfer the split peas to a medium casserole and add 2,3lt of tap water. Stir the mixture.
Cut the dry onions into quarters and put them into the water.
Add salt and black pepper, and let the ingredients boil on medium heat for at least 40 minutes.
Within the first 5-10 minutes, a thick yellow-green foam will start to form on top of the mixture. You need to remove it with a big spoon.
When you finish with the removal of the foam, stir well and add 120 ml of olive oil.
Boil the mixture for another 30 minutes. Continue to stir the mixture to avoid to stuck on the bottom of the casserole.
Around 40 minutes after you start boiling the mixture, you need to stay close and keep an eye on the cooking food. Add the rest of the olive oil and the lemon juice and stir until the mixture is homogenized. You will notice that only a small portion of water is left in the mixture. Keep stirring the mixture until it almost drinks the rest of the water.
Remove the boiled onion and all remaining layers and turn off the heat.
Allow the food to rest for 5 minutes.
Use a stick blender to mash the mixture into a fine cream. Don't worry if it looks like soup. As soon as it gets cooler, it will stabilise and will have the look of a purée. Mash it as much as you want.
Transfer the food into a big ceramic bowl, let it rest and cool down.
Serve it with fine slices of dry onion, 2-3 tablespoons olive oil, and 2 tablespoons of lemon juice.
Note: Serving ingredients not included in the main recipes' ingredients.
