Starter
Homemade Hummus
40 minServes 6Nutri-Score B€
B
40 min
40 minHomemade Hummus
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry800 g- baking sodaPantry3 g
- tahiniPantry240 ml
fresh lemon juice (freshly squeezed)Produce80 ml- roasted garlic (cloves, roasted)Produce4 pieces
saltSpices3 g
cumin (ground)Spices2 g
ice cubesOther4 pieces
olive oil (for drizzling)Pantry30 ml- herb oil (for drizzling)Pantry15 ml
smoked paprikaSpices2 g
pine nuts (toasted)Nuts & seeds20 g- fresh herbs (chopped)Produce10 g
per serving
Nutrition
326kcal
- Carbs
- 32 g
- Proteins
- 10 g
- Fat
- 18 g
what you’ll use
Tools
Food processor
Saucepan
Colander
step by step
Method
- Step 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.
- Step 2
Remove the shells
- Drain the hot water.
- Rub the chickpeas between your fingers under cold water to remove all the shells.
- Step 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.
- Step 4
Blend until smooth
- Add the warm chickpeas and a few ice cubes.
- Continue blending for at least four minutes until very smooth.
- Step 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.