Ingredients
4 portions
- 1 can of chickpeas (drained weight 265 g)
- 100 ml water (ice cold!)
- 1-2 cloves of garlic
- juice of 1 lemon
- ½ tsp salt
- ½ tsp cumin, ground
- 120 g creamy, thin tahini (sesame puree, unsalted)
- 1-2 tbsp. organic olive oil, virgin (optional)
Additional
- Blender
Method
- Drain the chickpeas from the can through a sieve. Keep 50 ml of the chickpea water and a few chickpeas for decoration. Put everything aside.
- Put the juice of one lemon, the garlic clove and 1/2 tsp salt in the blender and blend until smooth.
- In the second step, add the 120 g of tahini to the blender and blend properly. Slowly add the cold water and the chickpea water into the running blade. You should get a light, fluffy mass.
- In the last step, add the chickpeas, 1-2 tablespoons of olive oil and 1/2 teaspoon of cumin and blend for at least 3 minutes until a creamy, smooth mass is formed. Season to taste with salt and lemon juice. If the hummus is too thick, mix in some more cold water. Voilá! To serve, drizzle the hummus with olive oil and decorate with toppings (chickpeas, sesame seeds, herbs). Serve with crackers, pita bread or vegetable sticks.
Nutritient Values
| Calories | 270kcal |
| Carbohydrate | 41g |
| Sodium | 80mg |
| Protein | 11g |
| Fat Saturated Fat | 6g 2g |
| Fibre | 4g |
Similar recipes
