Serrouda (Moroccan Chickpea Puree)
This versatile Moroccan chickpea puree, seasoned with onion, saffron, salt, and pepper, can be served as a hearty dip or a light soup.
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Instructions
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Soak dried chickpeas in water for at least eight hours; drain and remove their skins.
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Place the prepared chickpeas, onion, oil, and spices in a 3-quart pot with 3 cups of water. Bring to a boil, then cover, reduce heat, and simmer for 1 1/2 hours until tender.
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Process the chickpeas and their liquid through a food mill or food processor until smooth, adjusting with additional water for a desired dip or soup consistency.
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Adjust seasoning with salt and pepper, then serve warm. Garnish optionally with olive oil or butter and a sprinkle of cayenne or paprika.