Chickpea cream is a very simple and easy recipe. It can be eaten cold or hot, so it’s perfect for any season. It’s an alternative to the chickpea pottage so common all over Europe.

Chickpea cream recipe

To make this chickpea cream with Vegan Milker we are going to use the 1000 micron emulsifying disc. The resulting texture will be a homogeneous cream without lumps.

In this recipe we’ve used the typical spices of the famous falafel recipe: cumin, garlic, lemon, tahini (sesame seed) and olive oil.

Ingredients for the chickpea cream:

• 800 ml of chickpea broth (or other veggie broth).
• 250 g cooked chickpeas
• 80 g avocado
• 1 tablespoon of oil
• 1 tablespoon of tahini (if you don’t have it, you can avoid this ingredient without any problem)
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/8 lemon (wedge with peel included).

Preparation time:

Preparation time: 5 minutes

1. Place the broth at room temperature in the Vegan Milker container.
2. Insert the 1000 micron disc (known as the chinoise disc) in the emulsifying filter.
3. Put all the ingredients inside the filter and blend with the hand blender for 1 minute until everything is well ground.
4. Lift the filter above the cream and continue blending to filter the pulp.
5. Finish the process by pressing the pulp with a mortar.
6. Serve hot or cold depending on the moment.

Tips and alternatives

If you want an even more creamy result, reduce the amount of broth to 500 ml.
You can substitute the spices in this recipe for any other spice of your choice.
The resulting pulp is ideal for making veggie burgers, croquettes, or hummus. To make hummus, add a little broth to the pulp until the desired texture is achieved.

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