Vorspeise
"No Going Back" Hummus with Artichokes, Olives and Pepperoncini
20 Min.Für 6Nutri-Score B€€
B
20 Min.
20 Min."No Going Back" Hummus with Artichokes, Olives and Pepperoncini
was Sie brauchen
Zutaten
canned chickpeas (drained (two cans))Vorräte800 g
garlic (peeled cloves)Obst & Gemüse4 Stücke
lemon zest (zest of a whole lemon)Obst & Gemüse1 Stück- tahiniVorräte80 g
- lemon juice (freshly squeezed)Obst & Gemüse60 ml
ice cubesAndere80 g
saltGewürze5 g
black pepper (freshly cracked)Gewürze1 g
red pepper flakesGewürze2 g
extra virgin olive oil (plus extra for drizzling)Vorräte80 ml
paprika (for sprinkling)Gewürze2 g- artichoke hearts (drained)Vorräte150 g
- baby gherkin pickles (chopped)Vorräte60 g
- Kalamata olives (pitted)Vorräte60 g
- pepperoncini (sliced)Vorräte50 g
- capers (drained)Vorräte20 g
- mixed raw vegetables (cut into sticks and pieces, for serving)Obst & Gemüse400 g
pro Portion
Nährwerte
232kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 7 g
- Fett
- 13 g
was Sie verwenden
Utensilien
Küchenmaschine
Zitruspresse
Reibe
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Blend the hummus base
- Put the drained chickpeas, garlic cloves, lemon zest, tahini, lemon juice, ice, salt, cracked pepper and red pepper flakes in the food processor.
- Blend for a minute or two until the mixture comes together.
- Schritt 2
Drizzle in the olive oil
- With the processor running, slowly drizzle in the extra virgin olive oil.
- Check the thickness and add a little more ice if needed.
- Schritt 3
Blitz until buttery smooth
- Blend until the hummus is completely smooth and creamy, scraping down the sides as needed.
- Schritt 4
Top the hummus
- Spread the hummus in a shallow bowl or plate and sprinkle with paprika.
- Scatter over the artichoke hearts, chopped gherkins, Kalamata olives, pepperoncini and capers.
- Finish with a drizzle of extra virgin olive oil.
- Schritt 5
Serve
- Serve the hummus with the raw vegetables for dipping.
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