Moldovan Chickpea Pudding
Ready In: 5 mins
Serves: 1
Yields: 1 cup pudding
Ingredients
- 1 cup precooked chickpeas (cold or warm, your choice) or 1 cup garbanzo beans (cold or warm, your choice)
- 1 tablespoon honey
- 2 tablespoons plain yogurt or 2 tablespoons sour cream
- 1⁄4 teaspoon cinnamon (I used Ceylon cinnamon, from Penzey's, which is less sharp than "regular" cinnamon)
Directions
- Place all ingredients in a food processor and whir until preferred texture is achieved, occasionally scraping down the sides.
- Eat and enjoy!
- Note: the texture I was able to get it to was still slightly chunky, unlike very smooth refried beans. Perhaps it was from using cold garbanzos from the fridge, or perhaps I simply could have processed it longer. In any case, I enjoyed it at the texture which was not completely smooth. Using a food mill would probably enable a smoother texture.
- Note #2: one person who has made and enjoyed it pointed out that it would be good as a dipper for fruits, or on bagels. Great idea! :).
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