Hummus

Name: Hummus
Prep time: 15 min
Total time: 735 min
Yield: 4
Ingredients: 100 g tahini (sesame paste); ½ tsp paprika; ½ bunch flat-leaf parsley; 50 g pomegranate seeds; a little olive oil; 200 g dried chickpeas; 1 tbsp lemon juice; 1 tsp ground cumin; 1 ½ tsp salt; a little pepper

Aperitif fingerfood Supplements and sauces

Total: 12 hr 15 min. | Active: 15 min.

vegan, lactose-free, gluten-free

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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.

Milad Hassan

Ingredients

for 4 person

Chickpeas
200 g	dried chickpeas
1 litre	water, boiling

Hummus
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

How it's done

Chickpeas

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.

Hummus

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.

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