Sauces & stocks
Chickpea hummus
Chickpea and tahini cream with lemon, smooth and spiced.
VegetarianVeganGluten-free
Ingredients
- 400 g of drained cooked chickpeas
- 60 g of tahini
- 40 g of lemon juice
- 1 clove of garlic
- 60 g of extra virgin olive oil
- 1/2 teaspoon of cumin
- 60 g of cold water
- Salt and paprika to taste
Step-by-step
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- Put the garlic in the mixing bowl and chop 4 sec/speed 7.
- Add the chickpeas, tahini, lemon, cumin and salt.
- Blend 30 sec/speed 6 until you get a paste.
- With the machine at speed 5, add the oil and water in a stream through the lid opening.
- Blend 40 sec/speed 6 until you get a very smooth cream.
- Serve with a drizzle of oil and paprika sprinkled on top.
Tips
- The cold water helps whip the hummus creamier.
- Peel the chickpeas for an even silkier texture.
- Pairs with pita bread or crudites.
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