Our September Chef of the Month, Ana Birac sends us her Chickpea Butter recipe all the way from Croatia.
For 2 people:
0.25kg* chickpeas ~ 1 cup
1L cooking cream ~ 4 ¼ cups
0.5kg sour cream ~ 2 cups
salt, pepper – according to your taste
Cook chickpeas in cooking cream until it becomes soft and tender. Watch out, the temperature of cooking cream cannot pass 83 degrees Celsius or 180 degrees Fahrenheit! When the chickpeas are cooked, leave it aside to cool down. After one hour it will be ready for the next step. Take the thermomixer and put it inside. Mix it until you get smooth paste. Pass it through a sieve and leave it in clean bowl.
Put the sour cream in the blender and whip it until it becomes a mixture very similar to ordinary butter. Add chickpeas, salt and pepper to your taste. Mix it until you get a mixture just like butter – nice and tender.
Put it in the fridge and leave over night to cool down.
You can use it as a spread on the bread, to spice the dishes or to cook on it.
*Note because Chef Ana is from Croatia, she uses metric system measurements (along with the rest of the world). We have done our best to convert the measurements to the U.S. customary system.