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Introduction
The concept of using chickpeas as a base for pizza sauce may seem unconventional, but it actually has roots in traditional Italian cuisine. In regions like Puglia, where chickpeas are a staple ingredient, creative cooks have long been incorporating these versatile legumes into sauces and spreads, adding depth and creaminess without relying on dairy. This chickpea pizza sauce pays homage to that culinary heritage while putting a modern twist on it by blending the chickpeas with tomatoes and herbs for a flavor profile that perfectly complements the beloved Italian dish. Whether you're a health-conscious foodie or simply looking to add a touch of creativity to your pizza nights, this vibrant sauce is sure to become a new family favorite.
Ingredients
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons fresh oregano leaves, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice
Step 1:
Drain and rinse the chickpeas from the can using a colander or strainer. Set aside.
Step 2:
Mince the garlic cloves and chop the fresh basil and oregano leaves.
Step 3:
Add the chickpeas, diced tomatoes with their juices, olive oil, minced garlic, chopped basil, chopped oregano, salt, and red pepper flakes (if using) to a blender or food processor.
Step 4:
Blend the ingredients until smooth and well combined. If the mixture seems too thick, add a tablespoon or two of the reserved chickpea liquid or water to thin it out.
Step 5:
Once the desired consistency is achieved, transfer the blended sauce to a bowl and stir in the lemon juice.
Q: Can I use dry chickpeas instead of canned?
A: Yes, you can use dry chickpeas for this recipe. Simply soak them overnight, cook until tender, and use the same amount as the canned version.
Q: How long does the sauce last in the refrigerator?
A: When properly stored in an airtight container, the chickpea pizza sauce will keep for up to 5 days in the refrigerator.
Q: Can I freeze the leftover sauce?
A: Yes, this sauce freezes well. Let it cool completely, then transfer it to an airtight container or freezer bag, and it will keep for up to 3 months in the freezer.
• For a creamier texture, you can reserve some liquid from the canned chickpeas and add it to the blender as needed.
• If you prefer a chunkier sauce, pulse the ingredients in the blender instead of blending them completely smooth.
• You can substitute dried basil and oregano if fresh herbs are not available, but use less (about 1/3 of the amount).
• This sauce is vegan and gluten-free, making it suitable for various dietary restrictions.
Spread the chickpea pizza sauce evenly over prepared pizza dough or pre-baked crust before adding desired toppings and baking the pizza.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
This recipe comes together quickly, so it's best to have all the ingredients prepped and ready before starting.
- Adjust the consistency of the sauce by adding more or less chickpea liquid or water to achieve your desired texture.
- Taste and adjust seasoning as needed, adding more salt, lemon juice, or red pepper flakes to suit your preferences.
- For an extra depth of flavor, consider roasting the chickpeas before blending them into the sauce.
For a nut-free version, replace the chickpeas with white beans or lentils. You can also add other herbs like parsley or thyme to change the flavor profile.
This chickpea pizza sauce pairs well with a crisp white wine or a light, refreshing beer. It also complements a fresh side salad or roasted vegetables.
This recipe can be made year-round, as the ingredients are readily available in most supermarkets.
This recipe is vegan, gluten-free, and nut-free. However, it does contain chickpeas, which are legumes, so it may not be suitable for those with severe legume allergies.
