Grind the sun-dried tomatoes and chickpeas in a food processor with the garlic, lemon juice, basil, salt and black pepper.
⚙ Grinding in a Food ProcessorFood processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
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Add the olive oil gradually, while blending in a food processor, until to a smooth, even spread.
⚙ Fat in a Thin StreamFood processor
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
216calories
4 gprotein
15 gcarbs
16 gfat
● protein 8%● carbs 27%● fat 65%
Per serving (84 g), of 4 servings
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Cooked chickpeas: measured in cup in this recipe: 1 cup = 170 g · 180 kcal per 100 g · More about Cooked chickpeas →
Fresh basil: measured in cup in this recipe: 1 cup = 25 g · 23 kcal per 100 g · More about Fresh basil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (1)
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
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