Entrée
"No Going Back" Hummus with Artichokes, Olives and Pepperoncini
20 minPour 6Nutri-Score B€€
B
20 min
20 min"No Going Back" Hummus with Artichokes, Olives and Pepperoncini
ce qu’il vous faut
Ingrédients
canned chickpeas (drained (two cans))Épicerie800 g
garlic (peeled cloves)Fruits et légumes4 morceaux
lemon zest (zest of a whole lemon)Fruits et légumes1 morceau- tahiniÉpicerie80 g
- lemon juice (freshly squeezed)Fruits et légumes60 ml
ice cubesAutres80 g
saltÉpices5 g
black pepper (freshly cracked)Épices1 g
red pepper flakesÉpices2 g
extra virgin olive oil (plus extra for drizzling)Épicerie80 ml
paprika (for sprinkling)Épices2 g- artichoke hearts (drained)Épicerie150 g
- baby gherkin pickles (chopped)Épicerie60 g
- Kalamata olives (pitted)Épicerie60 g
- pepperoncini (sliced)Épicerie50 g
- capers (drained)Épicerie20 g
- mixed raw vegetables (cut into sticks and pieces, for serving)Fruits et légumes400 g
par portion
Nutrition
232kcal
- Glucides
- 22 g
- Protéines
- 7 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Robot multifonction
Presse-agrumes
Râpe
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Blitz until buttery smooth
- Blend until the hummus is completely smooth and creamy, scraping down the sides as needed.
- Étape 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.
- Étape 5
Serve
- Serve the hummus with the raw vegetables for dipping.
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