Starter
Creamy Homemade Hummus
12 h 30 minServes 6Nutri-Score B€
B
12 h 30 min
12 h 30 minCreamy Homemade Hummus
what you need
Ingredients
dried chickpeas (soaked overnight)Grains200 g
baking sodaPantry5 g- tahini (well stirred)Pantry70 g
extra virgin olive oil (plus extra for topping)Pantry60 ml
garlic (cloves, confit or raw)Produce4 pieces
ground cuminSpices2 g
lemon juice (freshly squeezed)Produce60 ml- kosher salt (to taste)Spices5 g
ice cubesOther2 pieces- smoked paprika (for topping)Spices2 g
per serving
Nutrition
232kcal
- Carbs
- 22 g
- Proteins
- 7 g
- Fat
- 13 g
what you’ll use
Tools
Food processor- Stockpot
Colander- airtight container
step by step
Method
- Step 1
Soak the chickpeas
- Place the dried chickpeas in a large bowl and cover generously with water.
- Soak overnight, then drain and rinse.
- Step 2
Boil the chickpeas
- Put the drained chickpeas in a pot and cover with water.
- Add the baking soda and boil until the chickpeas are soft and easily crushed.
- Step 3
Blend the hummus
- Add the boiled chickpeas to the food processor.
- Add the tahini, olive oil, salt, garlic, ground cumin and lemon juice.
- Blend until completely smooth.
- Step 4
Add ice and season
- Add the ice cubes and blend again until incorporated.
- Season to taste.
- Step 5
Store and serve
- Transfer the hummus to an airtight container and refrigerate; it will firm up as it sits.
- Top with smoked paprika and a drizzle of olive oil before serving.