Cream bases are one cooking resource you can subscribe to now if you haven’t experienced its benefits yet. The only difficulty involved is pressing the button on the food processor or hand blender, and figuring out how to place it beautifully on the plate with the back of a spoon. Creamy preparations such as hummus, ricotta or labneh, heirs to the traditional cuisines of Europe and the Middle East, have become popular and are no longer just a simple spread to become the starting point for a delicious dish.
Much of the trend toward creamier bases comes from changes in the way we eat: the rise of veganism, flexitarianism, or lactose intolerance. In the midst of this food transformation, celebrity chef Yotam Ottolenghi has served as megaphone. Their cuisine, in which chickpeas and labneh are regular protagonists, has elevated these preparations from simple accompaniments to central protagonists of the dish.
What are cream bases?
Essentially, these spreadable bases give a chicha appearance and flavor to food that is initially presented as simple. Do you have broccoli in the fridge for dinner? You can make it in the oven or in the air fryer, then top it with a creamy yogurt and Parmesan base. You get a rich and complete dish that contains protein, vegetables, and fiber.
These bases serve the function of creating contrast: salty versus sweet, or silky versus crunchy. In all cases, a more interesting game between flavors and textures is created. They’re also versatile, going well with vegetables – especially if grilled – with easy-to-serve meats (such as shredded chicken, ground beef, or kebabs), with legumes and salads.
The most common creamy base is chickpeas, and we at El Comidista have explained to you on several occasions how to prepare it. Below, we present five creamy bases, designed to blend with other ingredients and explore different flavors. There are options for all diets: vegetarian, vegan, lactose-free, and for those who do not follow dietary restrictions.
With yogurt
Good plain Greek yogurt works magic as a creamy base when the other ingredients are combined. The most common preparations are those that use the basic ingredients of hummus (without the chickpeas): sesame or tahini, lemon juice, ground garlic, cumin, and salt. If your yogurt is too thick, you can lighten it with a little olive oil and give it more life with spices like cumin, paprika, oregano, or a touch of allspice.
It is also great with different types of tzatziki sauce and in the following recipe it pairs well with kebab-style meat. The idea came from Chef Zainab Issa, with a recipe she published in the New York Times, inspired by the Persian kebab called… kūbide. In this case, we replace the walnuts with shelled pistachios and add a sweet touch with balsamic vinaigrette, which, unlike salads, makes sense here.
Yogurt with spiced meat and pistachios
ingredients
For 4 people
- 400 grams of natural Greek yogurt
- Approximately 200 grams. Dutch cucumber
- ½ bunch of mint
- 1 clove of garlic
- ½ kilo minced beef
- Peeled pistachios
- 1 onion
- Turmeric to taste
- Salt and pepper
- Creamy balsamic vinegar (or vinegar reduction, or a drizzle of honey)
- Pita bread to accompany
directions
Grate the cucumber and crush the mint. Mix with yogurt and pressed garlic. Add a little salt and pepper and set aside.
Cut the onion into small pieces and mix it with the minced meat. Add turmeric, salt and pepper to taste.
Heat a little oil in a frying pan and cook the meat without falling apart too much, leaving large pieces so it remains tender.
Chop the pistachios with a knife.
Assemble the dish: spread yogurt on the base, place the meat in the middle, sprinkle with pistachios, and decorate with mint leaves. Top with a strand of balsamic vinegar or honey cream.
Serve with pita bread preheated on a griddle or in a toaster.
With legumes
The legume base par excellence is chickpeas: they are the most popular and if they are cooked well you have to resort to dried and then soaked chickpeas, or in their square version, chickpeas. But since we love variety and getting the most out of all legumes, we use creamy bases with white beans. The result is a little more intense but creamy and addictive. Ottolenghi has cooked up for us this creamy base that couldn’t be easier to enjoy with delicious muhammara. Equally simple, this other version accompanies some pan-roasted tomatoes.
With tofu
Suitable for vegetarians and/or vegans, the tofu bases are surprisingly creamy. Alfonso D. told us: Martin is really into the “tofumos” here, with some delicious roasted and glazed carrots. The following recipe is based on a dish created by Nutrition Creator Chloe Sucre: Grilled Eggplant with Caper Chimichurri. For the base, I used firm tofu, which when processed in a food processor turns into a silky, light cream, perfect for accompanying the flavors of this dish.
Grilled eggplant on tofu cream
ingredients
For two people
- 2 medium or small eggplant
- 1 tomato
- 2-3 teaspoons of capers
- Fresh parsley
- Chives
- 250 grams of firm tofu
- 2 tablespoons olive oil
- 2 cloves of garlic
- 2 teaspoon tahini
- Lemon juice to taste
- Salt as desired
directions
Wash and dry the eggplant. Brush with olive oil and prick both sides with a fork. Bake in the oven at 200°C for 35 to 45 minutes or cook in the air fryer at 190°C for 20 minutes until completely cooked. Check with cross section. If it’s not ready, extend the cooking time by a few minutes.
In a food processor, blend tofu, tahini, crushed garlic cloves, olive oil, salt, and a good squeeze of lemon. Process until you get a smooth cream. Adjust salt and acidity to taste. Reserve.
Grate the tomatoes. Finely chop the parsley, chives and capers. Mix everything with a little olive oil and salt to taste.
Assembly: Open the roasted eggplant lengthwise without removing the stem. Spread the tofu cream over the plate to form an oval or circle. Place the opened eggplant on top and season with the chimichurri capers.
With feta cheese
Feta cheese is ideal for preparing very delicious, creamy bases, since its firm but crumbly texture easily turns into a smooth paste when mixed with yoghurt, olive oil or ricotta cheese. The result is a full-bodied, salty and slightly acidic cream, suitable for meat or vegetables, betting on contrast as in this salad designed by Mònica Escudero. It also gives a lot of play with sweet flavors which is why the following recipe contains roasted pumpkin with honey and slightly spicy walnuts (recommended alternative: same dish with roasted sweet potatoes).
Roasted pumpkin with feta and spicy honey
ingredients
For two people
- 400 grams of pumpkin
- 150 grams of feta cheese
- 80 grams of ricotta cheese
- 1 tablespoon plain Greek yogurt
- Extra virgin olive oil
- Lemon juice
- 4 tablespoons honey (or as desired)
- 1 hot pepper
- 30g pecans (or regular)
- Salt and paprika to taste
directions
Peel the pumpkin and cut it into slices. Brush with olive oil, salt and paprika, then bake for 40 minutes, or cook in the air fryer for 20 minutes at 190°C, until the edges are golden brown.
Meanwhile, place feta cheese, ricotta, yogurt, 2 tablespoons olive oil and a squeeze of lemon in a food processor. Mix until you get a creamy frosting. If the consistency is too firm, add more yogurt.
In a small saucepan, heat the honey with the chili pepper cut into large pieces for five minutes over low heat. Remove the chiles and add the pecans for flavor.
Serve by spreading the feta cream over the base of the dish, then arranging the roasted pumpkin on top, then adding the honey-dipped walnuts. Finish with a drizzle of hot honey.
With vegetables
Creamy bases can also be made with vegetables: although their texture is less silky, they serve the same purpose. Baba ghanoush, made with grilled eggplant and tahini, is perhaps the most famous example. In this version we will use roasted sweet potatoes with miso.
Creamy sweet potatoes with roasted garlic, bimi and crunchy chickpeas
ingredients
For 2-3 people
- 2 medium sweet potatoes
- 1 head of garlic
- 1 teaspoon white miso
- 4 tablespoons tahini
- Cinnamon to taste
- Water (to adjust consistency)
- 200 grams of pimi
- 100 grams cooked chickpeas
- 30 grams of roasted peanuts
directions
Peel the sweet potatoes and cut them into cubes. Roast them in the oven – about 40 minutes – or in the air fryer – about 20 minutes – with an unpeeled head of garlic, until tender and tender.
In another oven tray, place the chickpeas and season with paprika, cumin and pepper. Bake it until it becomes crispy.
Boil the bimi in hot salted water for 4 minutes and set aside.
In a food processor, blend the skinless sweet potatoes and roasted garlic with the miso, tahini, and 1 teaspoon cinnamon. Add salt to taste and pepper. Adjust the consistency with a little water if necessary until you get a smooth and creamy frosting.
Serve the sweet potato cream in a plate, place the bimi on top, then top with the crunchy chickpeas and chopped peanuts.
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