There are recipes in which extra virgin olive oil is not a simple ingredient for cooking food and if it is artisanal, it makes the difference, enhancing the dish. One of these recipes is chickpea cream.
Chickpea cream recipe with extra virgin oil
Ingredients (for 2 people):
- 300 g of cooked chickpeas (canned or boiled)
- 2-3 tablespoons of artisanal extra virgin olive oil
- 1 sprig of fresh rosemary
- 1 clove of garlic
- Juice of half a lemon
- Salt & pepepr
- Crusty bread or croutons to accompany
Procedure:
- In a pan, heat the extra virgin olive oil with a sprig of rosemary and a whole clove of garlic to be removed later. Be careful not to burn the garlic!
- The cooked chickpeas should be blended with a drizzle of flavored oil, the juice of half a lemon and a pinch of salt and pepper, until you get a creamy consistency. If necessary, you can add a little water to adjust the density.
- Complete the dish with a generous drizzle of that rosemary flavored oil, once warmed or cooled.
- Serve with crusty bread or croutons.
The extra virgin olive oil is the real gem of this dish that makes the difference. 
However, if you are running out of time, skip the preparation of the oil with garlic and rosemary and use our garlic, bay leaf and whole chili oil directly (so it is not very spicy).
A simple and genuine delight!
Order Agrimarconi flavored extra virgin olive oil
Chickpea cream – which in Tuscany is quite common as well as the chick pea farinata – in other parts of the world is known as chick pea hummus. It has ancient origins, it is a Middle Eastern dish and it is served with a thin bread.
Chick pea cream is particularly appreciated for its contribution of fibers and vegetable proteins, which make it an excellent choice for those looking for a nutritious, healthy food and for those who follow a vegetarian diet.
These are ingredients that are part of the Mediterranean diet: its health benefits have always been emphasized by science, indicating it as one of the healthiest and most balanced eating patterns in the world.
Claudia Zucca
Web Content Creator
Sono Matteo Marconi, provengo da una famiglia di agricoltori.
Sono cresciuto fin da piccolo in un contesto di azienda agricola e mi sono avvicinato man mano a questo mondo fatto di cura e rispetto per la natura, cominciando già dall’adolescenza a seguire le orme di mio padre, svolgendo alcuni piccoli lavori in campagna.
La mia giornata? Sveglia all’alba per sfalciare l’erba negli oliveti e controllo attento delle mie piante che tratto con Spintor Fly, un insetticida biologico.
C’è poi la fase più faticosa ma anche la più attesa dell’anno: la raccolta delle olive in autunno e la loro lavorazione, per ottenere l’olio extra vergine d’oliva di qualità superiore che imbottiglio.
In base al periodo dell’anno, mi occupo anche del fieno per i miei animali.
Sono giovane, ma molto coinvolto nelle attività dell’azienda di famiglia e il nome dell’olio che produco con passione e orgoglio ne e’ una chiara dimostrazione: Azienda Agricola Marconi Matteo, il tutto rappresentato nel logo dalla sola lettera M, l’iniziale del mio nome e del mio cognome, non per manie di protagonismo, ma perché ci metto davvero tutto Me stesso.