Baby food recipes
Inspired by Greek tables, this chickpea purée is divided into two preparations: an unsalted baby food and a family meze finished with olive oil and lemon. The pressure cooker softens the chickpeas quickly, while achieving two different textures at once takes care.
Put the soaked chickpeas and water in the pressure cooker. Once it reaches pressure, cook for 15 minutes.
Release the pressure and drain the chickpeas, reserving the cooking water in a separate bowl.
Blend some of the chickpeas with cooking water into a smooth purée. Do not add salt or spices.
Mash the remaining chickpeas with olive oil, lemon juice and garlic to a meze-like consistency.
Never add salt, lemon, or garlic to the baby portion; these ingredients are only for the family portion.
Sarımsak yerine aile porsiyonuna bir tutam kimyon ekledim, bebeğime dokunmadan kendi tabağımı tadıma göre çeşitlendirmiş oldum, dört porsiyonun ikisini böyle ayırıp geri kalanını bebeğime sakladım.
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