Trio of hummus

Starters and soups

  • Preparation:25 min
  • 50 min
  • Cooking time:25 min
  • people 4 people
Gluten-free
Lactose-free
Vegan

Ingredients

  • 200 g dried chickpeas
  • 1 to 2 tbsp. TAHIN
  • 2 cloves of garlic, peeled, finely chopped
  • Juice of 1 lemon
  • 3 tbsp. water
  • 3 tbsp. olive oil
  • ½ to 1 tsp. cumin seed
  • 1 pinch of cayenne pepper
  • A pinch of SEA SALT FINE ATLANTIC
  • Garnish: dash of olive oil

Preparation

  1. Soak the chickpeas in three times their volume of water for 12 hours. Cook them according to the instructions on the package. Drain and cool.

  2. Purée the chickpeas in the food processor together with the Tahini, the garlic, the lemon juice, the water, the olive oil, the cumin seed, the cayenne pepper, salt and pepper. The purée must be easy to spread. Add a little water if the consistency is too thick. Season to taste if necessary.

  3. Distribute the purée over three bowls: keep one part as-is and add coriander or avocado to the other part (see variants below). Allow to cool.

  4. Variant:
    Hummus with CORIANDER: mix half of the plain hummus + the grated lemon zest + juice of 1 lime + ½ puréed small coriander bunch + garnish with sprigs of coriander. Hummus with AVOCADO: with a fork, mash 1 peeled and pitted avocado + mix with the juice of 1 lime + 1 tbsp. plain hummus + 1 chopped clove of garlic + 1 pinch of chilli powder + salt + pepper + garnish with the grated zest of ½ lime.

  5. Tip:
    Use tinned chickpeas to save time.