Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- sieve
- food processor
Ingredients
Units Scale
HUMMUS BASE
- 265 grams cooked chickpeas, drained
- 2 tbsp oilve oil
- juice of half a lemon
- 60 grams tahini
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp cumin
- 4-5 ice cubes
- chickpeas
- parsley
- paprika powder
- za’atar
- olive oil
Instructions
- Pour the chickpeas from the tin into a sieve and rinse them with cold water until no more bubbles form from the aquafaba. You can also collect the aquafaba and use it for other vegan dishes.
- Peel the garlic clove and cut the lemon in half.
- Pour the chickpeas into the food processor. You can keep a few chickpeas for decoration. Add the garlic clove, tahini, salt, olive oil and cumin. Now blend everything well at medium speed until you have a crumbly but creamy mixture.
- Next, add the ice cubes in batches while the machine is running. Blend for about 1-3 minutes (depending on the model) on highest until a creamy, smooth and airy mixture is formed. Season to taste with salt, lemon juice and garlic if necessary. If the hummus is too thick, you can add a little cold water and blend again.
- Now pour the hummus into a deep plate and garnish with olive oil, chickpeas, herbs and paprika powder as desired.
- Cook Time: 10 min
