Hummus Step-by-Step

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Chickpeas are rich in vitamins, minerals and fiber.

They are also high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Serves: 4

Prep: 10 min  Cook: 0 min  Total: 10 min

Ingredients:

  • 1 can of chickpeas, drained and washed

  • ½ tablespoon olive oil

  • 3 tablespoons water

  • Juice of ½ lemon

  • 1 tablespoon tahini

  • 1 teaspoon cumin powder

  • ½ teaspoon sea salt

Method:

Place all of the ingredients into a food processor and pulse until wanted consistency. I personally like a little texture but if you want a very creamy hummus, roast the chickpeas 15 minutes at 180C before blending.

Happy cooking!

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Camille’s tips:

- You can substitute cumin powder with smoked paprika for a more intense flavour to the hummus.

- My recipe has more water than oil for a lighter hummus.

- Meal plan: make this recipe at the beginning of the week and tuck in for a healthy snack.

- For a creamier hummus, roast the chickpeas 15 minutes at 180C before blending.

- If you are a hummus lover make sure to check out my colourful beetroot hummus recipe too!

Camille Aubert4 Comments