Hummus

Side Dish, Vegan, Gluten-Free

Recipe for 640g of hummus:

Ingredients

200g dry chickpeas
2 lemons
50g tahini
1 garlic clove
2 tablespoons olive oil
3 tablespoons water
½ teaspoon grounded cumin
salt (to taste)
kombu seaweed (optional)
spicy paprika (to taste)

Directions

By following the base recipe, prepare the chickpeas or, as an alternative, replace them with a 500gr of canned chickpeas. If you decide to use the canned chickpeas, don’t forget to drain and rinse well before using them; if instead you plan to have the dried ones, let them soak overnight, cook them with the kombu seaweed (it helps the digestibility of the chickpeas and introduces additional taste and minerals) and remove the kombu seaweed after cooking. In a blender, combine chickpeas and water and process them for few minutes until you will obtain a velvety cream. Add filtered lemon juice and process for another minute. Add tahini, garlic, olive oil, cumin and salt. Process everything again. Hummus is ready!

After sprinkling spicy paprika on it, serve on a bowl or plate and enjoy it with some toasted or unleavened bread. You can as well have it with some boiled potatoes or as a dip for raw veggies.

Hummus

Beilage, vegan, glutenfrei

Rezept ergibt 640 g Hummus

 

Zutaten

200 g getrocknete Kichererbsen
2 Zitronen
50 g Tahin
1 Knoblauchzehe
2 EL Olivenöl
3 EL Wasser
½ TL gemahlener Kreuzkümmel
Salz nach Geschmack
Kombu Seegras (optional)
Scharfer Paprika (nach Geschmack)

 

Zubereitung

Kichererbsen nach Grundrezept kochen. Alternativ kann man auch eine 500 g Dose Kichererbsen verwenden. Kichererbsen aus der Dose abtropfen lassen und gut spülen. Getrocknete Kichererbsen über Nacht einweichen und mit dem Seegras zusammen kochen; sie werden dadurch leichter verdaulich, außerdem erhalten sie mehr Geschmack und weitere Mineralien. Seegras nach dem Kochen entfernen.
Kichererbsen mit Wasser im Mixer zerkleinern, bis eine cremige Konsistenz entsteht. Den gefilterten Zitronensaft dazu geben und 1 Min. mixen. Tahin, Knoblauch, Olivenöl, Kreuzkümmel und Salz dazu geben und alles nochmals gut miteinander mixen.
Fertig ist der Hummus!
Etwas Paprikapulver darüber streuen und in einer Schüssel oder auf einem Teller servieren. Dazu schmeckt getoastetes oder ungesäuertes Brot. Man kann auch gekochte Kartoffeln dazu essen oder den Hummus als Dip zu rohem Gemüse servieren.

Hummus

Sides & Sauces, Vegan, Gluten free

Recipe for 640g of hummus:

Ingredients

200g dry chickpeas
2 lemons
50g tahini
1 garlic clove
2 tablespoons olive oil
3 tablespoons water
½ teaspoon grounded cumin
salt (to taste)
kombu seaweed (optional)
spicy paprika (to taste)

Directions

By following the base recipe, prepare the chickpeas or, as an alternative, replace them with a 500gr of canned chickpeas. If you decide to use the canned chickpeas, don’t forget to drain and rinse well before using them; if instead you plan to have the dried ones, let them soak overnight, cook them with the kombu seaweed (it helps the digestibility of the chickpeas and introduces additional taste and minerals) and remove the kombu seaweed after cooking. In a blender, combine chickpeas and water and process them for few minutes until you will obtain a velvety cream. Add filtered lemon juice and process for another minute. Add tahini, garlic, olive oil, cumin and salt. Process everything again. Hummus is ready!

After sprinkling spicy paprika on it, serve on a bowl or plate and enjoy it with some toasted or unleavened bread. You can as well have it with some boiled potatoes or as a dip for raw veggies.

Hummus

Sides & Sauces, Vegan, Gluten free

Recipe for 640g of hummus:

Ingredients

200g dry chickpeas
2 lemons
50g tahini
1 garlic clove
2 tablespoons olive oil
3 tablespoons water
½ teaspoon grounded cumin
salt (to taste)
kombu seaweed (optional)
spicy paprika (to taste)

Directions

By following the base recipe, prepare the chickpeas or, as an alternative, replace them with a 500gr of canned chickpeas. If you decide to use the canned chickpeas, don’t forget to drain and rinse well before using them; if instead you plan to have the dried ones, let them soak overnight, cook them with the kombu seaweed (it helps the digestibility of the chickpeas and introduces additional taste and minerals) and remove the kombu seaweed after cooking. In a blender, combine chickpeas and water and process them for few minutes until you will obtain a velvety cream. Add filtered lemon juice and process for another minute. Add tahini, garlic, olive oil, cumin and salt. Process everything again. Hummus is ready!

After sprinkling spicy paprika on it, serve on a bowl or plate and enjoy it with some toasted or unleavened bread. You can as well have it with some boiled potatoes or as a dip for raw veggies.