Starters
Classic chickpea hummus
Smooth and creamy chickpea cream with tahini, garlic and lemon.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked and drained chickpeas
- 2 garlic cloves
- 60 g tahini
- The juice of 1 lemon
- 50 g extra virgin olive oil
- 50 g cold water
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Sweet paprika to garnish
- Chopped fresh parsley
Step-by-step
Using a different robot? Switch it here:
- Put the garlic cloves in the mixing bowl and blend 5 sec/speed 7.
- Scrape down the sides with the spatula.
- Add the chickpeas, tahini, lemon juice, cumin and salt.
- Blend 30 sec/speed 8 until you get a thick paste.
- With the blades running at speed 5, add the oil and water through the lid opening and blend 1 min/speed 7.
- Check the texture and adjust the salt; if too thick add a little more water and blend 20 sec/speed 6.
- Serve in a bowl, make a groove with the spoon and drizzle with olive oil.
- Sprinkle sweet paprika and chopped parsley before serving.
Tips
- For an even smoother hummus, remove the skin from the chickpeas.
- Serve with toasted pita bread or vegetable crudites.
- Keeps up to 4 days in the fridge in an airtight container.
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