Equipment
* optional
Ingredients
Base
- 240 g canned chickpeas, drained and rinsed
- 110 g canned tuna in water, drained
Aromatics & Emulsion
- 45 ml extra virgin olive oil
- 30 ml lemon juice
- 3 g lemon zest
- 1 garlic, peeled
- 10 g fresh flat-leaf parsley, leaves and tender stems
Seasoning
- 3 g kosher salt
- 1 g black pepper, freshly cracked
- 1 g red pepper flakes
Nutrition (per serving)
Method
Drain and rinse the chickpeas thoroughly under cold water to remove excess sodium and starch. Drain the tuna completely.
Place the garlic clove and fresh parsley into the food processor bowl. Pulse 5-10 times until finely minced. This ensures no large chunks of garlic remain in the final spread.
Add the drained chickpeas, drained tuna, lemon juice, lemon zest, salt, and black pepper to the processor. Secure the lid.
Turn the processor on low. While running, slowly stream in the olive oil through the feed tube to create a creamy emulsion. Process for 45-60 seconds until smooth.
Transfer to a serving bowl. Taste and adjust salt or lemon juice if needed. Garnish with a drizzle of extra olive oil, a pinch of red pepper flakes, or extra parsley before serving.
Chef's Notes
- Texture Control: For a rustic, chunky 'salad' style, pulse the mixture only 4-5 times rather than streaming the oil. For a silky mousse-like dip, process longer and be generous with the olive oil.
- Ingredient Quality: Since this is a raw preparation, use a high-quality extra virgin olive oil; its flavor will be prominent.
- Serving Suggestion: This pairs exceptionally well with cucumber rounds or endive leaves for a light, low-carb appetizer, or spread on toasted sourdough for a hearty lunch tartine.
Storage
Refrigerator: 3 days — Store in an airtight container. Drizzle a thin layer of olive oil on top to prevent drying.
