6 baby red skin potatoes
1/2 cup chickpeas
1/2 cup olive oil, or as desired
Basically I used this as a creamy pasta sauce.
1) Cook the potatoes and chickpeas until very tender. Blend until very smoothly in a blender, adding olive oil to thin into a sauce.
2) Added rosemary, garlic, sea salt and basil to taste. I added some, blended it and tasted it and added more accordingly.
This is simple and yummy.
Heat up a portion of it in a sauce pot and drizzle it over your pasta. The recipe makes a ton so you can put it in a jar and into the refrigerator.
Source of recipe: I was attempting to make savory mashed potatoes and I made this. :D