Ingredients
SERVES 4
– 200 g hulled chickpeas
– 200 g sun-dried tomatoes coarsely chopped
– 1 tsp. fennel seeds
– ½ lemon juiced
– fresh oregano leaves
– EVO to taste
– salt to taste
– black pepper to taste
Directions
Soak the chickpeas for 2 hours in cold water, then rinse, drain and cook the chickpeas for ab. 60 minutes with abundant salted water. Once cooked, drain and set the chickpeas aside to cool. Meanwhile, in a pan, sauté the fennel seeds with 3 tablespoons of EVO for a few minutes or until you start smelling their aroma. Turn the flame off and set aside. Then, keeping apart a few tablespoons of chickpeas, blend the rest with the lemon juice and 2 or 3 tablespoons of water. Add a few fresh oregano leaves, salt and pepper to taste. Transfer the mixture into a bowl, adding salt to taste and a little EVO. Sprinkle it with fennel seeds and bits of sun-dried tomatoes. Garnish with the remaining fresh oregano leaves just before serving. This recipe can be served as a cream, but also as a pasta sauce, diluting the cream with the hot water used to cook the pasta.
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