Recipe: Green Chickpea Dippers with Chipotle Mayo
By
8 months ago
The ultimate finger food
Plant-based chef Bettina Campolucci Bordi shares her recipe for green chickpea dippers with chipotle mayo.
Bettina’s Chickpea Dippers Recipe
These make a great little starter and are the ultimate finger food – a mouthful that is oh-so satisfactory and a taster for things to come. I like wrapping these in baby gem lettuces with a dollop of creamy chipotle for good measure.
Note: The dried chickpeas will need soaking overnight, so bear this in mind when planning this dish.
Makes 18 dippers
Ingredients
For the dippers:
- 250 g (9 oz/ 1 cup) dried chickpeas, soaked overnight in a large bowl of water
- 1⁄2 shallot, diced
- A handful of spinach leaves
- 1 tablespoon tahini
- Juice of 1⁄2 lemon
- 2 garlic cloves
- A pinch of salt
- Olive oil, for shallow-frying
For the chipotle mayo:
- 200 g (7 oz/3⁄4 cup) plant mayonnaise
- 1 teaspoon chipotle oil or a pinch of chipotle powder
To serve:
- 1–2 baby gem lettuce heads
- Sriracha sauce
Method
- Drain and rinse the chickpeas that you soaked overnight.
- Blitz all the ingredients for the dippers (except the olive oil) in a food processor or blender until smooth.
- Using two large spoons, take 1 tablespoon of the dipper mixture and form into quenelles. Shallow-fry in olive oil in a frying pan (skillet) for a few minutes, turning to brown all sides. Repeat until you have used up all the mixture (about 18 dippers).
- To make the chipotle mayo, mix both ingredients in a bowl and set aside.
- To serve, separate individual baby gem lettuce leaves and arrange in a single layer on a platter. Place a chickpea dipper on each lettuce leaf and drizzle with the chipotle mayo and Sriracha sauce.
