Delicious for lunch or a snack. This hummus is also delicious with roasted vegetables (paprika, carrots, beets, onion). Roughly chop the vegetables and roast them in the oven with some olive oil. Or serve the hummus as a dip with raw vegetables.
Ingredients
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1 can chickpeas (300 grams), rinsed
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1 clove garlic, crushed
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4 tablespoons extra virgin olive oil
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4 tablespoons sunflower oil
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Grate from the zest of 1 lemon
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Juice of ½ lemon
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2 sprigs of coriander
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Pepper and salt
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Some country bread
Preparation
Set aside about 2 tablespoons of chickpeas for garnish. Add the remaining chickpeas to the lemon zest and juice, the garlic clove and the olive and sunflower oil. Puree the mixture in a food processor or with an immersion blender to a nice, smooth puree. See if you like the thickness and coarseness. You can always add some (olive) oil or let the food processor run a little longer. Finish with salt and pepper to taste.
Transfer the hummus to a flat plate and garnish with the chickpeas you kept aside and shredded coriander leaves. You can also drizzle a little extra virgin olive oil on top.
Number of persons
4
Duration
5-10 minutes
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