← All recipes

🍽️ Creamy Saffron Chickpea Dip

172 kcal · 30 min · 4 servings

Ingredients

• 3 tomatoes
• 250 g cooked chickpeas (from the can)
• 4 garlic cloves
• 1 onion
• 2 tbsp olive oil
• 100 ml chicken broth (instant)
• 50 ml dry white wine
• 1 pinch ground saffron
• salt
• pepper (from the mill)
• 0.5 tsp cayenne pepper
• 1 red chili pepper

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Remove the tomatoes immediately and rinse them with cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes into quarters and remove the core.
5. 5. Finely chop the tomatoes.
6. 6. Drain the chickpeas in a colander.
7. 7. Rinse the chickpeas under cold water.
8. 8. Let the chickpeas drain well.
9. 9. Peel the garlic and the onion.
10. 10. Finely chop the garlic and the onion.
11. 11. Heat the olive oil in a pan.
12. 12. Add the garlic and onion to the pan.
13. 13. Sauté the vegetables until translucent.
14. 14. Add the chopped tomatoes to the pan.
15. 15. Add the chickpeas to the pan.
16. 16. Pour the chicken broth into the pan.
17. 17. Pour the white wine into the pan.
18. 18. Add the saffron to the pan.
19. 19. Bring the mixture to a boil.
20. 20. Reduce the heat to medium.
21. 21. Simmer the dip for about 10 minutes.
22. 22. Blend the mixture until smooth.
23. 23. Season the dip with salt.
24. 24. Season the dip with pepper.
25. 25. Season the dip with cayenne pepper.
26. 26. Wash the chili pepper.
27. 27. Cut the chili pepper lengthwise.
28. 28. Remove the seeds from the chili pepper.
29. 29. Remove the white inner membrane of the chili pepper.
30. 30. Cut the chili pepper into thin half-rings.
31. 31. Sprinkle the chili rings over the dip.

Nutrition per serving

• kcal: 172
• Protein: 7 g · Fett/Fat: 8 g · Carbs: 15 g