Entrée
Homemade Hummus
40 minPour 6Nutri-Score B€
B
40 min
40 minHomemade Hummus
ce qu’il vous faut
Ingrédients
chickpeas (canned, drained and rinsed)Épicerie800 g- baking sodaÉpicerie3 g
- tahiniÉpicerie240 ml
fresh lemon juice (freshly squeezed)Fruits et légumes80 ml- roasted garlic (cloves, roasted)Fruits et légumes4 morceaux
saltÉpices3 g
cumin (ground)Épices2 g
ice cubesAutres4 morceaux
olive oil (for drizzling)Épicerie30 ml- herb oil (for drizzling)Épicerie15 ml
smoked paprikaÉpices2 g
pine nuts (toasted)Fruits à coque et graines20 g- fresh herbs (chopped)Fruits et légumes10 g
par portion
Nutrition
326kcal
- Glucides
- 32 g
- Protéines
- 10 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Robot multifonction
Casserole
Passoire
pas à pas
Préparation
- Étape 1
Cook the chickpeas
- Drain and rinse two cans of chickpeas.
- Add them to a pan and cover with water and 1/2 teaspoon baking soda.
- Bring to a simmer for 20 minutes.
- Étape 2
Remove the shells
- Drain the hot water.
- Rub the chickpeas between your fingers under cold water to remove all the shells.
- Étape 3
Blend the base
- Add the chickpeas to a food processor.
- Combine 1 cup tahini, 1/3 cup fresh lemon juice, roasted garlic cloves, a pinch of salt and cumin.
- Blend until combined.
- Étape 4
Blend until smooth
- Add the warm chickpeas and a few ice cubes.
- Continue blending for at least four minutes until very smooth.
- Étape 5
Plate and garnish
- Plate the hummus with a bit of olive oil and herb oil.
- Top with smoked paprika, toasted pine nuts and a few fresh herbs.