Hummus Paste
A well-known appetizer that pairs perfectly with fresh vegetables or crackers. You can make your own tahini: blend 50 g of sesame seeds, salt (to taste), and 1-2 tbsp of olive oil. To speed up the hummus preparation process, canned chickpeas may be used.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- chickpeas 200 g
- olive oil 20-30 ml
- tahini paste 30-40 g
- 1/3 tsp cumin
- lemon
- salt
- olive oil
- ground paprika
Instructions
Step 1 of 14
Cover the chickpeas with water.
Step 2 of 14
Let soak for 8–10 hours. Drain the water.
Step 3 of 14
Cover the chickpeas with water again. Place over heat. Cook until tender (about an hour).
Step 4 of 14
Reserve 200 ml of the broth in which the chickpeas were cooked. Drain the rest.
Step 5 of 14
Squeeze the lemon juice (2 tbsp will be needed).
Step 6 of 14
Place the chickpeas in a blender. Add oil.
Step 7 of 14
Mix.
Step 8 of 14
Add tahini.
Step 9 of 14
Mix.
Step 10 of 14
Add lemon juice. Mix.
Step 11 of 14
Pour in a little broth. Mix. Gradually add the broth until the consistency is right.
Step 12 of 14
Add salt. Mix.
Step 13 of 14
Add cumin. Mix.
Step 14 of 14
Before serving, sprinkle with paprika and drizzle with olive oil.