Chickpea Butter With Parsley Recipe

Ingredients:

For the Crushing:
	Boiled Chickpeas	2	Cup
	Parsley (Large Size)	1	Bunch
	Garlic	2	Clove
	Olive Oil	1/2	Half Cup
	Lemon Juice	1	1/3 Cup
	Salt	1	Tsp
	Black Pepper	1	Tsp

For the Sauce:
	Butter	1	Tbsp
	Olive Oil	2	Tbsp
	Chili Pepper	1	Tsp (large)
	Walnut	1	1/3 Cup

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Instructions:

1. Soak the chickpeas the night before. The next day, strain it and put it in the pot. Add enough cold water to cover it by 4-5 inches and put it on the stove on medium heat.
2. Add 1 teaspoon of salt and 2-3 drops of lemon juice to the boiling water and close the lid. When the chickpeas start to boil, take them on low heat and boil for 35-40 minutes.
3. Drain and rinse the boiled chickpeas and peel off their skins by rubbing them gently between a paper towel.
4. Separate the parsley from the stems and wash them thoroughly. Soak in cold water with 1 tablespoon of vinegar for 10-15 minutes. Then rinse and drain.
5. Remove the excess water from the parsley leaves with a paper towel and chop finely.
6. Take the chickpeas that you have extracted into the rondo, add 1 tablespoon of water and grind for 1-2 turns. Then add the chopped parsley, olive oil, lemon juice, crushed garlic, salt and pepper and simmer until you get a smooth consistency.
7. To serve, melt 1 tablespoon of butter in 2 tablespoons of olive oil in a sauce pan and heat 1 teaspoon of red pepper flakes. You can add 1 cup of coarsely chopped walnuts to this sauce.
8. Take the chickpea paste on a wide plate, smooth it with the back of a wet tablespoon and shape it with a fork. Drizzle the roasted pepper sauce over it. Serve cold, garnished with parsley leaves and lemon wedges. Enjoy your meal!

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