Total: 12 hr 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 359 kcal
, Fat: 18 g
, Carbohydrate: 28 g
, Protein: 16 g

In many Oriental countries, this dip made of pureed chickpeas and sesame paste is considered a national dish and has also become an integral part of international cuisine. Hummus not only tastes great but it is also high in protein and fibre. What's more, it is very easy to make at home. There are little tricks for getting it wonderfully creamy. Here's a recipe for classic hummus and two variations with beetroot and avocado.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g dried chickpeas
1 litre water, boiling


1 tbsp lemon juice
2 dl water, chilled
100 g tahini (sesame paste)
1 tsp ground cumin
1 ½ tsp salt
a little pepper
a little olive oil
½ tsp paprika
½ bunch flat-leaf parsley, finely chopped
50 g pomegranate seeds
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How it's done

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Place the chickpeas in a bowl, cover with cold water, leave to stand for approx. 12 hrs. or overnight. Drain the chickpeas, cook in boiling water for approx. 30 mins. until soft, drain, rinse with cold water.


Puree the chickpeas finely with lemon juice, water, tahina, cumin, salt and pepper. Serve the hummus and drizzle with olive oil. Sprinkle with paprika, parsley and pomegranate seeds.

Good to know
Tip: To make other types of hummus, puree 100 g avocado or 100 g cooked beetroot with chickpeas and remaining ingredients.
That fits: Flatbread.

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