(Recipe taken from the A Taste of Vegetarian TMX cookbook)
I must admit, when my TMX consultant gave me this vegetarian cookbook I was pretty sure it was going to be the least dog-eared of all of my cookbooks. But seeing as I was diving into a new cooking world anyway, why not give those veggie dishes a go, right? At the very worst I figured it would be good for us.
3 x 300g cans tinned chickpeas, drained
4 cloves garlic (5!)
Sea salt and black pepper to taste
- Place cream, butter, chickpeas and garlic into the TMX bowl.
- Cook for 6 minutes/100 degrees/speed 1.
- Pulverise for 1 minute/speed 9 until the mixture is smooth.
- Season with salt & pepper. Taste and realise that it’s a bit on the gluey side, but nothing some hungarian goulash won’t mask!