Mediterranean Refritos

This is our variation on the “Refritos” recipe. Every once in a while you have to change things up.


  • 1 C. Dried chickpeas
  • 1 Small onion
  • 2 Cloves garlic
  • Olive oil
  • Black pepper
  • Salt


Soak chickpeas for 4 to 8 hours, (or one hour with the boil soak method). Cook chickpeas with enough water to cover for 3 hours not adding salt, and optionally adding some olive oil to help them soften. (Add a strip of Kombu during cooking to help reduce gas and aid in thickening later on. Remove them from the cooking water and reserve. Mash or blend chickpeas until smooth (leaving in the Kombu if used). Sauté the onion and garlic in a skillet in olive oil with some course black pepper. Add the chickpeas and a good bit of the cooking liquid and simmer down until it is a paste again. Add salt after you turn off heat, about a teaspoon. Serve in pitas with lettuce and veggies.

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One Response to Mediterranean Refritos

  1. Ayida says:

    I am going to try this! I make alot of hummus from scratch but have taken a break! It is like hummus but just different enough for a pregnant woman to fill her cravings! Thanks

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